This cake is an unusual mix of ingredients which merge well to produce a very moist recipe that is full of goodness.
The mixture can also be made in a loaf tin and used as a dessert with chocolate custard or ice cream or for tea with thick cream. ( It will then take about 30 minutes to cook.)
Packed with the goodness of both apples and beetroot – If you have a guest who says they don’t like beetroot ~ don’t tell them the ingredients as they will never know! they might change their mind on discovery!!
Beetroots are remarkably healthy and delicious vegetables. They get their distinctive colour from Betalain. Betalains are anti-oxidants, anti-inflammatory and detoxifying.
They also help to make red blood cells and are high in vitamin C and potassium.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 14 cup cakes
150g cooked beetroot – vacuum packed non vinegar
200ml vegetable oil
180g plain flour
2 teaspoons baking powder
150g caster sugar
2 apples – peeled and roughly chopped
3 large eggs
2 teaspoon vanilla extract
Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
Place paper cases into muffin tins.
Whizz the beetroot into a purée and add the eggs, and then the oil.
Mix the remaining ingredients in a bowl and add the beetroot purée.
Fill the paper cases 2/3rd full with the mixture.
Bake in the preheated oven for about 20 minutes or until a toothpick is inserted and comes out clean.
To serve the stylish way: Dust the plate with cocoa powder.