About this recipe:This is a delicious traybake that is irresistibly fudgy and moist thanks to the addition of grated beetroot! I get asked to make this all the time. Lovely flavour! If desired, you can ice the slices with your favourite chocolate icing.
Makes: 28 squares
2 teaspoons baking powder
310g plain flour
60g cocoa powder
200g caster sugar
175g runny honey
220g raw beetroot, peeled and grated
1 teaspoon vanilla extract
250ml vegetable oil
4 egg yolks
4 egg whites, whipped to stiff peaks
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven 170 C / Gas 3. Grease and line a 20x30cm baking tray with baking parchment.
Mix all the ingredients together well, APART FROM THE EGG WHITES. Once thoroughly mixed, gently fold through egg whites.
Tip into prepared tray and bake in the preheated oven for 35-45 minutes.
Cool for 5 minutes when removed from the oven, then turn out onto wire tray and ice with your favourite chocolate icing when cool.
was a bit concerned when i initially baked this as it seemed quite wet when i cut it. when i looked closely though the crumb was completely cooked and it was the beetroot that made it fudgy. and it was delicious! Took it into work and it went down a storm. topped it with icing made with 140g icing sugar and 140g unsalted butter creamed together and 100g melted chocolate mixed in. covered it with a food depth of icing - not too much and not too little. i would highly recommend this cake. - 12 Mar 2013
I was a bit apprehensive as I was a little short of hunny so just added a bit more fluid. Also I used beetroot pulp from my juicer as I wanted a way to use up rather than throw away.
The result was yummy !!!
Very pleased and makes loads to share !!
Will definitely make again . - 11 Jul 2016