Beetroot Cake
with Planton Chef Natural, Blueberries and Chocolate
Ingredients:
Dry Ingredients:
• 125 g of wheat flour
• 60 g of corn flour
• 120 g of brown sugar or coconut sugar
• 7 g of baking soda
• 6 g of baking powder
• 2.5 g of nutmeg
• 16 g of powdered coconut sugar
• A pinch of salt
Wet Ingredients:
• 120 g of coarsely grated raw beetroot
• 160 g of Planton Chef Natural
• 90 ml of olive oil
• 120 g of fresh blueberries
• 135 g of chocolate chips
Preparation:
Mix all the wet and dry ingredients separately (to achieve the right cake consistency, it is important to mix the wet and dry ingredients separately at first). Add the dry ingredients to the wet ingredients and mix thoroughly until a smooth, uniform batter forms. Prepare a 12 x 25 cm baking tin and line it with baking paper. Pour the batter into the tin and bake in an oven preheated to 180°C for 25 minutes. Serve the cake in slices, dusted with powdered coconut sugar and topped with fresh blueberries and chocolate sauce.
