We love chocolate, and have we’ve been missing it these last 2 weeks of budget eating. Better still I love the combination of beetroot and chocolate, but struggle to get my daughter to eat beetroot alone, so when we got some in our Westmill Organics veggie box this week I jumped at the chance to make these delicious fairy cakes. With friends coming for tea this weekend it was the ideal opportunity to put our aprons on and get baking. One of the best things about beetroot is the way it can turn white icing a glorious pinky purple colour!
Beetroot is an exceptionally nutritious and overlooked vegetable; It’s beautiful colour demonstrates that it is full of vitamins and minerals and protective antioxidants essential for health. Although the leaves have always been eaten, historically the beet root was generally used medicinally for a range of ailments, including fevers, constipation and skin problems. It’s a good source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin).
More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia. Beetroot together with dark chocolate and ground almonds in this recipe is a powerfully wholesome combination which is much healthier than a shop bought wheat cake or biscuit. Here’s the recipe –
Chocolate beetroot fairy cakes
Begin by whisking 3 eggs with 100g of sugar until fluffy. Melt 100g dark chocolate with 50g of butter. Stir in the chocolate plus 200g of fresh grated beetroot, 100g of ground almonds, 1tsp baking power and 2 tbsp of cocoa powder. Spoon into 20 fairy cake cases and bake for 20 minutes on 200C. Choose your favourite icing. I like butter icing coloured with beetroot juice, but chocolate icing also works really well. If you can resist temptation, they taste even better after a night in the fridge. Make sure any cake containing vegetables is stored in the fridge to keep fresh.
Getting veggies into kids has never been so much fun!
And the budget?
I’d usually make 12 muffin sized cakes but opted for 20 smaller fairy cakes so they’d stretch further. Sweet potato also works really well in this recipe. Or sometimes I do a combination of both – 100g beetroot and 100g sweet potato – the results are light, moist and fluffy.
200g Beetroot = 50p
100g Ground almonds = £1
100g sugar = 12p
100g dark chocolate = 30p (Tesco basics)
3 eggs = 60p
50g butter – 20p
1tsp baking powder = 5p
2tbsp cocoa powder = 20p
200g Icing sugar = 30p
100g butter = 40p
Total = £3.67 for 20 cakes