Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Beetroot | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75 g good quality cocoa powder (I used Hershey's cocoa)
- 180 g plain flour
- 2 teaspoons baking powder
- 250 g caster sugar (super fine sugar)
- 250 g cooked fresh beetroots
- 3 large eggs
- 1 teaspoon vanilla extract
- 200 ml corn or sunflower oil
- icing sugar (confectioners sugar, to dust)
Directions
Pre heat oven to 180C (350F).
Lightly butter a 25cm round or square cake pan.
Sift cocoa powder, flour and baking powder into a large bowl.
Stir in sugar and set aside.
Puree cooked beetroot in food processor.
Add eggs one at a time, mixing after each addition.
Add vanilla and oil and wiz until smooth.
Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
If the cake begins to brown, cover lightly with foil, after about 30 minutes.
It WON'T rise a great deal, and the top might crack.
Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
Dust with icing sugar to serve.
Can be served with fresh whipped cream or creme fraiche or just delicious plain.
Category:Somalian Recipes
Category:Somalian Desserts