Saturday, 10 March 2007
A sweet root
Aside from slurping on a bit of borscht here and there, I'd have to admit that I know very little about eastern European cuisine - and even less about eastern European desserts.
So it's just as well I was assigned dessert course for our lastest eastern European themed dinner party, huh?
Sweet stuff ain't my forte. I'm a savoury lady through and through, although I do enjoy the odd slice of office birthday cake from time to time. My baked goods rarely make the cut because of my tendency to go freestyle with the ingredients.
This time, I tried really really hard to stick the recipe. It isn't eastern European, but it has beetroot in it, so I figure that counts for something.
'EASTERN EUROPEAN' CHOCOLATE + BEETROOT MINI CAKES
(with cherry and beetroot coulis)
What you need
75g Green and Black's Cocoa Powder
180g SR flour
250g caster sugar
250g cooked fresh beetroots
3 large eggs
1 teaspoon vanilla extract
200ml corn or sunflower oil
(Makes 12 muffins)
Preheat oven to 180C
Grease a muffin tray
In a saucepan, cover beetroots with water and boil until soft
Sift cocoa, flour and baking power into a large bowl
Stir in sugar and set aside
Puree beetroot adding one egg at a time. Add vanilla and oil and and whiz until smooth.
Make a well in the dry ingredients and stir in the beetroot mixture.
Divide evenly into muffin tray and bake for 50-60 mins or until a skewer comes out clean.
When done, allow to cool down in the tray and then turn out onto a wire rack.
1 can pitted cherries
1 small fresh beetroot
1/2 can water and cherry juice (from can)
squeeze of lemon juice
2 tablespoons sugar
Put ingredients in saucepan simmer until beetroot is cooked. Push through a fine sieve.
Serve cakes with some cream or ice-cream or soy ice cream (I used Swedish Glace) and drizzle with coulis.