tag:blogger.com,1999:blog-4438413341480495867.post7535053272837832318..comments2023-03-31T07:24:35.772+11:00Comments on Gourmet Garden: I love CardamomRachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4438413341480495867.post-12673612010377825312012-02-16T10:18:11.713+11:002012-02-16T10:18:11.713+11:00Chocolate and Beetroot Cake with Cardamom Frosting...Chocolate and Beetroot Cake with Cardamom Frosting<br /><br />INGREDIENTS<br />200g (about 2) trimmed fresh beetroot bulbs<br />1/4 cup cocoa powder<br />1/4 cup hot water<br />1 cup firmly packed brown sugar<br />2 eggs lightly whisked<br />1/2 cup milk<br />1/4 cup vegetable oil<br />1 tsp vanilla essence<br />1 1/2 cups self-raising flour<br />Melted butter to grease pan<br /><br />Cardamom Frosting<br /><br />1 cup pure icing sugar<br />Pinch of ground cardamom (we added more!)<br />4 1/2 tsp milk<br /><br />METHOD<br />1. Preheat oven to 180 degrees. Grease and line a 7cm deep, 11x21cm loaf pan.<br /><br />2. Peel beetroot bulbs then use a grater to finely shred. Set aside.<br /><br />3. Place cocoa and hot water in a medium bowl and stir until smooth. Add the sugar and eggs and beat these until smooth with a wooden spoon. Stir in beetroot.<br /><br />4. Combine the milk, oil and vanilla essence in a jug. Use a metal spoon to fold half the flour and then half the milk mixture into the beetroot mixture. Repeat with the remaining flour and milk mixture.<br /><br />5. Pour the cake mixture into the prepared pan. Bake in a preheated oven for 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.<br /><br />6. To make the cardamom frosting, use a wooden spoon to mix icing sugar, cardamom and milk in a small bowl until smooth. Spread over the top of cooled cake and set aside for 15 minutes.Eliza Geehttps://www.blogger.com/profile/01128058085242755866noreply@blogger.com