I like to use Alison’s Pantry dried fruits and nuts for this decadent cake with a healthy twist, as all these bulk bin products are of the highest quality and full of goodness.
3 large eggs
1 1/2 cups firmly-packed soft brown sugar
1 1/4 cups grape seed or sunflower oil
400g (2 medium) peeled beetroot, finely grated
1/2 cup dried cranberries, roughly chopped
1/2 cup walnuts, roughly chopped
1 1/4 cups plain flour
1/3 cup quality cocoa powder
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
Chocolate ganache (recipe follows), to assemble and coat
1/3 cup dried peaches or apricots, diced
1/3 cup dried cranberries
1/3 cup pistachio nuts, chopped
Salted caramel sauce (recipe follows), to serve
Whipped cream, to serve
- Preheat oven to 170°C. Grease and lightly dust with flour 3 x 20cm springform cake tins. Using an electric mixer, whisk eggs and sugar together until mixture is pale and doubled in volume.
- Add oil and whisk to combine. Stir in beetroot, cranberries, walnuts, and sifted dry ingredients.
- Divide mixture between prepared tins. Bake for 20 minutes or until a skewer inserted in the center of one cake comes out clean. Cool in tins for 10 minutes before removing to a wire rack to cool completely.
- To assemble, sandwich layers together with chocolate ganache. Spread top of cake with ganache. Scatter with dried fruits and nuts. Serve with salted caramel sauce and whipped cream on the side.
- 350g dark chocolate, chopped into chunks
- 2/3 cup cream
- 50g unsalted butter
- Place all ingredients in a bowl set over a saucepan of gently simmering water, or microwave in short bursts, to melt.
- Stir until smooth and leave to cool and firm to a spreadable consistency.
SALTED CARAMEL SAUCE
- 75g butter
- 125g soft brown sugar
- 175ml cream
- 1/2 tsp sea salt flakes, or to taste
- Place butter, sugar and cream in a saucepan and bring to the boil, stirring until butter melts and sugar dissolves. Simmer for 2-3 minutes.
- Remove from the heat and add salt, to taste, then leave to cool.