the last piece - saved for S |
I veganised this recipe, and used this icing, adding creme de cassis to thin it instead of fake milk. The icing was a tactical decision - I knew it worked awesomely before, and that it could be used to cover up minor cake-shape problems.
85 g dark chocolate
3 tbsp ground linseed, mixed with 9 tbsp boiling water
300 g sugar
240 ml vegetable oil
300 g cooked, pureed beetroot
1 tsp vanilla essence
30 g cocoa powder
200 g flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
Heat oven to 350F.
Melt the chocolate. In a separate bowl, whisk together the linseed-water mix, sugar and oil. Slowly add in the cooked beetroot puree, melted chocolate and vanilla. Beat until just combined.
Mix the cocoa, flour, baking soda, cinnamon and salt with a fork in a separate bowl. Add this to the beetroot batter. Fold until just combined.
Spread a teaspoon of oil over the surface of a springform cake tin. Sprinkle some flour all over, and tap out the excess. Pour the batter into the prepared cake tin. Bake for about 50 minutes, or till a skewer comes out clean.
When the cake is done, cool it on a wire rack (remove the ring after 15 min or so to allow better cooling.
When the cake was completely cool I cut it in two so that I could sandwich fill it with this icing (made while the cake was baking, then refrigerated til needed and thinned to a spreadable consistency with creme de cassis). I also covered the top and sides with icing, and then decorated the top with natural coloured cherries and red baker's crystals.
It came out as a dense, brownie-like cake. It sank a little in the centre, but I was able to hide that with the filling and frosting. Quite a good cake, although I was a bit disappointed that the beetroot colour didn't come out more - in fact the chocolate was quite overwhelming - the cinnamon came out slightly but the creme de cassis was quite hidden too. I don't think anyone guessed there were beets in the cake or that there was tofu in the icing! Also, note that I think this icing should be used just before serving - I iced it a couple of hours in advance and the icing had started to crack slightly by the time we ate it.
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