This is a double banger, beetroot from Kate and Rod who have the best pizza oven known to man - thank you.
And Porter from my dear friend Chris who has presented me with some beautiful Cider, Stout and Ale varieties. A very thoughtful man, insuring there is one bottle to cook with and one for the cook. Nice.
We are using James Squire, Jack of Spades Porter for this cake it is slightly lighter than a stout and has chocolate characteristics.
What you need....1 cup of Porter
250g butter
4 tbsp Dutch cocoa
200g tub sour cream
2 eggs
2 1/2 cups self raising flour
2 cups Castor sugar
1 medium beetroot, finely grated
Make it happen....
1. Melt butter with the porter in a saucepan over low heat. Remove for heat, add the cocoa and whisk to combine. It will froth up a little to begin with.
2. Whisk the sour cream and eggs together, add the flour and sugar, whisk to combine and pour in the porter mixture whilst the machine is running.
3. Fold in the grated beetroot and pour into a lined tin of choice. I have used a greased bunt tin.
4 Place in a 160c oven for 1 hour or until cooked through.
5. Cool and dust with icing sugar or cream cheese frosting if you like things a little sweeter.
No comments:
Post a Comment