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FOOD & DRINK
Root vegetable cakes! Food & Drink
W
e’re all familiar with carrot cake but what about other root veggies? Cooked well, root veg have
an inherent sweetness meaning we can use them in lots of recipes without adding extra sug- ar. I’ll often use carrot in a tomato sauce to add sweetness and our students on our latest foodie trip to spain were amazed by the sweetness we achieved in the home-made tortilla without any added sugar; it was the long slow cook- ing that brought out the natural sugars in the potatoes and onions. so good! there’s currently lots in the news
Holly & David Jones 01803 752943
www.mannafromdevon.com LoCAL pRoDUCE • RECIpES • EvENTS
...by using root
veggies in these cake recipes it has meant we’ve been able to reduce the sugar content.
about reducing our sugar intake so by using root veggies in these cake recipes it has meant we’ve been able to reduce the sugar content. the good thing is
Chocolate & Beetroot Brownies
• 225g butter • 225g dark chocolate • 3 eggs • 150g caster sugar • 150g plain flour • 1tsp baking powder • 200g cooked beetroot • Zest 1 orange, finely grated
1. Heat the oven to 190C/Gas 5. Line a small roasting tin (20x25cm with baking parchment).
2. Chop the butter and the chocolate and put in a large non stick saucepan with the grated orange zest. Melt very gently over a low heat and mix together.
3. Whizz the beetroot in a food processor with the eggs and the sugar. Mix into the melted chocolate and butter.
4. sift together the flour and the baking powder and gently fold into the chocolate mixture.
5. turn into the roasting tin and bake for 20–25 minutes; when the brownies are done, the top will be set but the underneath will still feel a bit soft. that’s fine, it will firm up as it cools but will keep the brownie nice and moist.
6. Cool the tin of brownies and then chill in the fridge until firm.
7. Cut into small squares and dust with icing sugar.
root vegetables are cheap and they are not difficult to get hold of; if you get a Riverford box, you’ll always have plenty. Beetroot is often overlooked but is a great vege- table, one of our favourites. It’s perfect for soups, salads, juices and as a side dish; it’s definitely not just for pickling. It can look bright pink in a cake so teaming it up with chocolate works very well as it’s hidden in the dark brown of the brownies. I had it in a malt fruit cake once – really delicious and it gave a very pleasing (if slightly un- usual) rosy hue to the cake crumb. these cakes all stay lovely and moist (because of
the veg in them) and they will all freeze well – when you find you’re being overwhelmed by root veggies (or is that just us?!), make them into cake!
Parsnip,Walnut & Lemon Cake
• 150ml sunflower oil • 100g light muscavado sugar • 2 eggs
• 150g plain flour • 1tsp baking powder • 1 tsp mixed spice • 125g parsnips, cooked & mashed • 100g walnuts, roughly chopped • Finely grated zest 1 lemon
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