Choc Beetroot Slab Cake

Ingredientes

2 large beetroot (400g), peeled

1 cup (250ml) buttermilk

1/4 cup (60ml) vegetable oil

1 1/2 tbsp apple cider vinegar

125g butter

1 1/2 cups (330g) caster sugar

2 eggs

2 tsp vanilla bean paste

22 cups (375g) plain flour

Va cup (30g) dutch-processed cocoa powder

1/2 tsp bicarbonate of soda 1 tsp fine sea salt

Instrucciones

1 Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 37cm slice pan; line with baking paper, extending paper 5cm over long sides.

2 Grate beetroot: you need 2½ cups grated beetroot. Transfer to a food processor and add buttermilk, oil and vinegar; process until as smooth as possible.

3 Meanwhile, beat butter and sugar with an electric mixer until smooth and pale; add one egg at a time, beating well after each addition. With motor operating, add vanilla. 4 Fold in beetroot mixture to combine. Sift flour, cocoa powder, soda and salt into a clean bowl. Add sifted dry ingredients to the beetroot and butter mixture until just incorporated; do not over-mix.

5 Spoon batter into slice pan; bake for 30 minutes or until a skewer comes out clean when inserted in the centre. Stand cake in pan for 5 minutes: transfer to a wire rack to cool completely. Cut cake into 18 pieces.

PREP IT Cake can be made up to 5 days in advance and stored in an airtight container, or wrap pieces individually in plastic wrap and freeze for up to 3 months.