 |
Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz |
April has brought us exceptionally hot weather and the end of Daylight Saving, which seem to have the combined effect of making us a bit worn out at the end of a busy day.
The early starts in the weekend, while attending the farmers' market, will be especially hard until my body clock adjusts.
I often wonder what makes people do strange things at ungodly hours, such as a flatmate deciding to shift rooms at 3.30am, or people queuing then rushing in the gate at the farmers' market at 7.45am.
Yes the weekend – where the pace of life is supposed to slow down – seems quite frantic at the farmers' market, as the early rising zombie-like throng snatch up the flowers or local vegetables as fast as they're put out.
One thing is noticeable: fresh, locally-grown, spray-free or organic produce is popular.
The health benefits of certain vegetables have become more well-known and made them sought-after produce.
Fresh beetroot is one product that sells well, as the nutrition, fibre content and health benefits are well-known. But most people won't realise beetroot greens contain more iron than spinach, are packed with antioxidants, including vitamin K; and it has more nutritional value than the beetroot itself.
So don't throw the leaves away.
Use them in salads, bake them with a little oil and balsamic; or just buy them as a microgreen and serve them on anything.
But just like April itself, I am fooling you. This week's recipe actually uses the beetroot.
It's a delicious beetroot and chocolate cake.
Beetroot, toffee and chocolate cake
12-16 serves from a 26-28cm cake tin
Ingredients
4 medium-size beetroot
2 cups brown sugar
200g unsalted butter, melted
1 pinch cream of tartar
1 Tbsp ground cardamom
200g dark chocolate
1 shot espresso coffee
1 cup plain flour
1 Tbsp (heaped) baking powder
3 Tbsp cocoa powder
1 cup natural yoghurt
5 eggs, separated
Method
Peel the beetroot – it's easy with a Y-shape peeler. Cut beetroot in half and with 100g of melted butter, one cup of brown sugar and the ground cardamom, roast on a baking tray at 180 degrees Celsius for 40 minutes, turning the beetroot half-way through the cooking and carmelisation process. While the beetroot is cooking, line a 26-28cm spring form cake tin with baking paper. Grease with a little butter then tap a sprinkle of flour over the tin.
In a stainless bowl melt chocolate and remaining butter slowly over a pan of simmering water. Add in the shot of espresso. Mix together and allow to cool down. Sift flour, cocoa and baking powder together and leave to one side.
When the beetroot has cooked and begun to caramelise, cool for 15-20 minutes in the fridge with all of the syrupy juices. Scrape all of the beetroot and toffee bits into a food processor and blitz well with the yoghurt and five egg yolks.
Whip the egg whites well with the pinch of cream of tartar. Gradually add remaining brown sugar. The test is you should be able to hold the bowl upside down above your head without getting egged. In a larger bowl, mix chocolate and butter mix into beetroot. Carefully fold in egg white and flour mix a little at a time until you have a smooth batter.
Layer the mix into the prepared cake tin and bake at 160 degrees Celsius for about 40 minutes, or until a skewer comes out clean.
Serve with fresh natural yoghurt.