It was the fantastic Dave who put me onto a moist recipe for chocolate cake last week, it used beetroot and I just had to try it! I reduced the sugar a fair bit and adapted it to my use my Thermomix. This Dairy Free Chocolate Beetroot Cake is delicious and easy peasy.
I posted a photo of a slice of this cake on my Thermo Cooking UK with Feisty Tapas group and there were many requests for the recipe so here is what I did because you should all try this Dairy Free Chocolate Beetroot Cake as soon as you can and, in fact, if one of you could make it with your favourite GF stuff, I’d be most grateful for the feedback.
You can find all my Thermomix recipes here.
PS- If you are in the UK with your Thermomix, Kenwood KCook, KitchenAid Cook Processor, Tefal Cuisine Companion, Lakeland Multichef, Lidl Monsieur Cuisine, Aldi’s Multi Chef, etc, make sure you come join my Thermo Cooking UK Facebook group. It’s full of lovely people who support each other and it will get you using it regularly, we will also hold your hand during those first few weeks of ownership and through the difficult dishes because my Facebook communities have two mottos: there are no silly questions and we all learn together!
We also bake cake together so here we go, ready for the recipe?
250 g cooked beetroot, peeled (there is a G’s Fresh pack that is perfect for this as it’s the exact weight, or use your pressure cooker to cook beetroot quickly). If you cook your own from raw, cook extra and have it sliced with good extra virgin olive oil and a bit of salt, so good!
Half teaspoon vanilla extract
180 g caster sugar
250 g vegetable oil or do like me and realise half way through that you don’t have enough sunflower oil so used 130 g sunflower oil + 120 g extra virgin olive oil, Filipo Berio which is very mild in flavour and works well. You could try it with your favourite vegetable oil or all sunflower or all olive oil. If someone fancies it with coconut oil, please give it a go and report back.
225 g plain flour
One and a half teaspoons of bicarbonate of soda
One quarter teaspoon salt
6 tablespoons cocoa (I used Green and Black’s)
You’ll need a baking tin slightly bigger than 20 cm. If using a 20 cm baking tin you will have enough mix for the tin and for 6 regular-sized cupcakes.
1. Preheat oven to 180ºC, mine is fan (so 200º for a conventional oven or gas mark 6, remember that every oven is different). Grease your tin, or line with parchment paper.
2. Place the cooked beetroot in your Thermie bowl to purée: first turbo it for a couple of seconds (in the TM31 you need to close the bowl and hold the Turbo button down for 2-3 seconds). Scrape down: 1 minute, speed 10 (get to speed 10 gradually). Scrape down.
3. Add the eggs, vanilla extract, sugar and oil in your Thermie’s mixing bowl: 1 minute at speed 4.
4. Add the flour, bicarbonate of soda, salt and cocoa: 30 seconds, speed 4.
5. Pour mix into your greased / lined mould and bake in the centre of the oven for 30 minutes. Check that it has cooked through with a skewer, when it comes out clean (or get one of these Nordic Ware Cake Thermometers that the Feisty Tapas crew rates highly), it’s good to go. Let it cool down completely (although I must admit I pinched a bit while still slightly warm and it worked well).
I had just been making the softest Japanese Cotton Cheesecake with the Thermomix when a similar-looking recipe popped up on my Instagram feed, this time using an ingredient I had never used: quark cheese but not the Thermomix. I had to try it. I had to try to convert it to Thermie. In fact, I once made both the Cotton Cheesecake and the Quark Cacke in one day and gave them out to try to friends, the winner was the Quark Cake and the reason I was given: the extra lemony taste. Made in the Thermomix, it’s easy peasy.
Based on my last few recipes anyone would think that I am a good baker but, trust me, I am more of a household baker, I am more about the taste than perfection but the Thermomix makes it easy.
Don’t forget I run the Thermo Cooking UK with Feisty Tapas group over on Facebook and, if you’re in the UK with your Thermie, you are most welcome to join us.
|Quark Cake at the top, Japanese Cotton Cheesecake at the bottom|
Based on: El rincón de Bea‘s recipe
500 g Quark cheese (Waitrose or Ocado stock it, although my little Waitrose didn’t have it in store)
125 g butter
150 g caster sugar
1/2 teaspoon vanilla extract
2 tablespoons of fresh lemon juice
Zest of 1 lemon
75 gr corn flour (or Maizena from Ocado)
1 teaspoon baking powder
1. Line a 20cm cake mould with parchment paper.
2. Preheat oven to 180ºC.
3. Separate the egg whites from the yolks (make sure the bowl is clean and dry), fit the butterfly and beat the egg whites: 3.5 minutes, speed 4, MC off. Add the 1/4 teaspoon cream of tartar and the pinch of salt gradually, until it’s stiff. Reserve in a big bowl.
4. Fit the butterfly whisk again and add to the TM bowl 500 g quark cheese, the 125 g butter, the 150 g sugar, the half teaspoon vanilla extract, the 2 tablespoons of lemon juice and the lemon zest: 5 minutes, speed 3 (2 if it moves too much), MC off. Add the egg yolks one by one once it’s started going, when there are about 3.5 minutes remaining on the timer, or plonk them in with the other ingredients.
5. Remove butterfly whisk and add 75 gr corn flour (Maizena) and 1 teaspoon of baking powder: 2 minutes, speed 3.
6. Add the quark mix to the bowl where the whisked egg whites have been reserved and fold the egg whites in.
7. Pour the mix into your chosen oven tray, mine in a Pyrex dish, square (approx 20 x 20 cm). Place in the oven: 45-55 minutes, 180ºC. Take out when a skewer pricked in the middle comes out clean. Let it stand in the Pyrex, it will shrink a bit and then it will pop out easily, leave it to cool on a cooling rack.
There has been a lot of talk about Thermomix Japanese Cotton Cheesecake in my Thermomix Owners UK Facebook group ever since Patricia posted a photo of hers (which she got from the Webos Fritos blog).
I absolutely adore this cake, it is not a cheesecake per se, the cotton part refers to it’s amazing soft touch and texture. It is very hit and miss with people though, the little Tapita (now 4 and a half, yikes!) and my husband didn’t like it but a couple of the school run mums loved it.
Now, before starting to cook I generally like to lay out all the ingredients in bowls. It keeps me sane and it means that (when distracted by a child, email or door bell) I always can remember what has already gone in and what hasn’t by looking at what is missing. This is one of those recipes where having all ingredients laid out comes in handy and makes it much faster.
If you’re in the UK with your Thermie make sure you come join me at the coolest Facebook group, Thermo Cooking UK with Feisty Tapas. We are a bit random, a bit thermogeeky, a tad gadget obsessed but, most of all, we are a fun, supportive, independent Thermomix group.
Before scrolling down to the recipe, let me give you a hint of what’s coming up on the blog soon.
|What? More cake? Oh yes! And this time with quark, you will find the recipe for Thermomix Quark Cake here.|
Japanese Cotton Cheesecake
– 6 large eggs
– 140 g of caster sugar (or, of course, sugar of your choice, I have also tried it with golden sugar/raw sugar)
– 1 teaspoon of cream of tartar
– 250 g full-fat cream cheese (Philadelphia style, I used Waitrose own)
– 50 g butter at room temperature
– 100 g whole milk
– 60 g plain flour
– 60 g corn flour (or Maizena from Ocado and probably French or Spanish shops)
– 1 tablespoon fresh lemon juice
– A pinch of salt
– Icing sugar to decorate
A square Pyrex dish or a suitable square mould, approx 20 x 20 cm (but you can use a round one if you don’t have square of course). Remember, it’s best if it’s an all-in one dish or mould as it is going to go on a Bain Marie.
A deep oven tray filled with water, big enough to house the above Pyrex or mould for a bain Marie. If you feel bain Marie may not be suitable for you for any reason, bake it as normal just by placing it on the oven rack, it’s not the same texture though (I’ve tried it both ways). Bain Marie is best.
MC stands for Measuring Cup
1. Fill (about half full, you can top up later), a deep oven tray big enough to house the Pyrex dish / cake mould and place in the oven, start preheating to 160ºC.
2. Grease the Pyrex/mould with butter or line it with parchment paper. The cake shrinks when it cools down so it’s easy to pop out carefully.
3. Separate the egg whites from the yolks. Reserve the yolks in a bowl.
4. Make sure the bowl is clean and dry, fit the butterfly and beat the egg whites (just the egg whites): 3.5 minutes, speed 4, MC off. Once it’s running, add the teaspoon of cream of tartar and the 140 g sugar gradually through the hole in the lid (remember the measuring cup is off for this bit), about a teaspoon at a time, slowly. Reserve in a big mixing bowl.
|Oh well a bit sunk to the bottom but it’s amazing!|
5. Leave the butterfly whisk in and add to the TM bowl 250 g cream cheese, the 50 g butter, the 100 g whole milk: 5 minutes, speed 3.
6. Remove the butterfly, add the 60 g plain flour, the 60 g corn flour, the egg yolks, the tablespoon lemon juice and the pinch of salt: 2 minutes, speed 3.
7. Pour the cream cheese mix into the beaten egg whites a bit at a time and fold the egg whites in or just pour everything into the middle of the egg whites, the cream cheese mix will sink to the bottom and then you can fold the beaten egg whites.
8. Pour into your chosen mould and place in the oven, bain marie, during approx. 55 minutes. Check whether it is cooked by inserting a skewer in the middle, if it comes out mostly clean, it’s ready to come out.
9. Let it cool down first in the mould, it will shrink a bit and make it easy to remove. Then let it cool down. Once it has cooled down, place icing sugar on a small sieve and shake it to sprinkle the cake with it. Enjoy at room temperature or slightly chilled.
I come from a lovely part of Spain called Galicia, full of sandy beaches and good food. Bica (pronounced bee-ka) is typical of this area and delicious dipped in coffee, which is why many coffee shops will bring you a bite (free!) if you order a coffee in the afternoon. Yes, you read right, free! Call it sweet tapas.
When my family gets together my cousin tends to make it (in her Thermomix), a couple of years ago she gave me the recipe then I promptly forgot until a few months ago. This makes a lot so you can make two cakes. I took some to my little Tapita’s school teachers and shared with the school mums and still had some left at home. Everyone loved it, it got really good reviews as it’s so light and airy but a little bit goes a long way.
My tip: try it dip in red wine or Port for a treat. Yes, it’s the done thing!
If you are in the UK with your Thermomix, don’t forget I run the Facebook group Thermo Cooking UK with Feisty Tapas. A fabulous community full of fabulous people, keep an eye out on the blog to know why!
Bica galega (typical cake from Galicia, Spain)
Source: My cousin 😉
This is a big cake so make sure you use either a big mould or two. I
used a large rectangular pyrex dish (25 cm x 19 cm x 5 cm), which turned out to be too small, it still turned out great) and it pulled right out when ready
but you can prepare it straight into a disposable foil tin for example
if you are taking somewhere.
– 4 eggs
– 300 g sugar (I used caster, feel free to experiment with different types and report back)
– 200 g unsalted butter
– 200 ml single cream
– 400 g plain flour
– 3 tsp baking powder (16 g if you want to be exact)
– Brown sugar (enough to sprinkle on top, think a couple of tablespoons)
1. Preheat oven to 180ºC
2. Add to the bowl: 4 eggs, 300 g sugar, 200g unsalted butter: 5 minutes, 50ºC, speed 3.5.
3. Add the 200 ml single cream: 10 seconds, speed 3.5.
4. Add 400 g plain flour and 16 g baking powder: hit turbo 5 times.
5. Place mixture in a big mould as described above, typically a rectangular mould is used and sprinkle with a brown sugar and place in preheated oven for 45-50 minutes. Check that it’s fully baked by inserting a with a skewer or similar in the centre, when it comes out clean, it’s ready.
6. Let it cool down and serve cut into squares or rectangles like in the photos, it’s the traditional way.
Those of you who are baking experts, look away now as you will be absolutely appalled by this
marble cake recipe. This must have been the first cake that needs an oven that I ever tried making, in fact I don’t think I have tried any others ever since, I just stick to this one. This is perfect for clumsy inexperienced bakers like me, it’s so easy.
I lie, I tried muffins, it was a disaster, anyone got a fail-proof recipe?
I digress, I can actually make one other chocolate cake, my no-bake biscuit cake. That’s it. I don’t think I was born to bake but I was clearly born to eat cake, above all chocolate cake so, every once in a while the need to bake rises (so do my toddler’s requests for cake).
29-11-2014 *I have changed the top photo and a couple of the instructions but not the wording, I have (since writing this post) learnt to bake a bit more, only a bit mind.
Once you know how to make marble cake, it becomes so easy, you can make it really quickly. My daughter loves helping with this one and is in fact geting so good at it that she even tells me off when I get it wrong*
Really Easy Marble Cake Recipe
- 225 g unsalted butter
- 225 g self-raising flour
- 225 g caster sugar (I’ve been trying to get the sugar down, 200 g perfectly, even 180 g)
- 4 eggs
- 3 tbsp whole milk
- 1 tsp vanilla extract
- 2 tablespoons cocoa powder and a bit more for luck
2 mixing bowls, a whisk, 2 spoons, a frying pan/saucepan, 20 cm cake tin, parchment paper
1. Preheat the oven to 180º C. Now, every oven is different but this is what works on our fan oven and in our previous non-fan it was more like 200º.
2. Start melting the butter in a sauce pan or frying pan.
3. In the meantime place all the other ingredients (I start with the dry ingredients) except the cocoa in a large mixing bowl. When the butter has pretty much all melted, add it to the bowl and whisk all the ingredients at a good speed* for about a minute until it’s all mixed and it has a good consistency, thick but runny.
4. Grab the other bowl and pour half of the mix into it. Add the cocoa to one of the bowls and mix well.
5. Line the cake tin with the parchment paper, ensuring you have at least a couple of edges overhanging to pull it out easily later, and alternate spoonfuls (or splodges, whatever you prefer) from each bowl, making sure you don’t mix the spoons (use one spoon per mix). Once it’s done, lift it up and tap it against the table to make sure the mix spreads well, then draw a couple of swirls with a skewer.
6. Place in the oven for 45-50 minutes. You can check that it is ready by inserting a skewer. When the skewer comes out clean, the cake is ready to come out of the oven. I like it with a lovely crust so I tend to increase the oven temperature in the last 5-10 minutes (when I remember). Get it out and let it cool down (it’s better if you do but we have had it warm before and it’s not bad!).
There you go, baking goddess I am not but, if I can make this marble cake, so can you!
*I broke the whisk the last time I made marble cake, see?
It has been a busy few months (I’m embarrassed to say that it has been months) since I last updated my blog. I started which such enthusiasm and then illness knocked me out in such a way that it took two seven-day courses of antibiotics to get me sorted out and then a lot of time to get back to normal.
Illness meant that I had to miss the Secluded Tea party, after looking forward to it for a few weeks, I was rather disappointed but the lovely Miss Sue Flay sent me a care pack through my friend Mrs S, which was much appreciated and very much enjoyed. I was too ill to take any photos but the lovely MSF packed everything neatly. Ahhh those truffles were truly and chocolately delicious, even with the most blocked-up of noses I managed to taste all that chocolate. I am not a fan of cakes with dried fruit in them but her scones were rather good too. The tea party turned out to be a lot more secluded than I thought, me and my cakes in the living room after asking Mr Tapas to give me half an hour to enjoy it all on my own. MSF was kind enough to even check her notes from the previous tea party and send me the tea I had had then, I felt like a child having a tea party on her own. Follow this link to read about The Secluded Book Club Tea Party I missed, she has plenty more tea parties coming up.
Of course this all happened just as I needed my strength levels to be at the highest ever: it was time to get back to work after months of mummy time. So I am now Feisty Tapas, translating mummy extraordinaire. I may add the adjective “extraordinaire” myself but in between, working, meals, cleaning and looking after baby I have turned into a superjuggler. Not even I can believe the amount of juggling that mums can do, that is why mums are superwomen. I would swear that mums develop a whole set of invisible arms and that there is an area of their brain that lights up a few weeks after birth, (I would say straight away but I think that would be lying) to allow them to keep on top of all their family’s needs.
So here is to all of you superb jugglers!