Choco­late and beet­root loaf cake

Sunday Tasmanian - Tassie Living - - TASTE -

1 ¼ cups ( 185g) self- rais­ing flour, sifted ¼ cup ( 25g) Dutch co­coa, sifted 1 cup ( 220g) caster sugar 125g un­salted but­ter, melted 2 eggs, lightly beaten 1 cup ( 250ml) milk 1 tea­spoon vanilla ex­tract 2 cups ( 300g) grated raw beet­root+

Pre­heat oven to 180C. Put the flour, co­coa, sugar, but­ter, egg, milk and vanilla in a large bowl and whisk un­til com­bined. Add the beet­root and mix to com­bine. Pour into a 10cm x 21cm ( 2- litre ca­pac­ity) lightly greased loaf tin lined with non­stick bak­ing pa­per. Bake for 45– 50 min­utes or un­til cooked when tested with a skewer. Al­low to cool in the tin for 5 min­utes be­fore turn­ing out onto a wire rack to cool. Serves 8– 10.

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