Beetroot, raspberry & creme fraiche
Root's are in and berries are almost gone, a good time to mix the two together with a simple beetroot cake, fresh raspberries & some creme fraiche granita. Surprisingly light & surprisingly amazing in flavour.
Beetroot cake
160g sugar
80ml oil
1egg
250g beetroot puree
28g chocolate
1/2 tsp baking powder
80g flour
Mix the sugar, oil & egg until light, fold in the puree and melted chocolate. Mix the flour & baking powder and fold them in too. Place into a lined tin and bake at 180*c for 18 minutes. Leave to cool once ready and cut cold.
Raspberry coulis
200g raspberries
50g sugar
Blend together, pass and reduce on the heat by 1/3 and chill.
Creme fraiche granita
500ml Water
50g sugar
150g creme fraiche
Boil the water & sugar then chill, whisk in the creme fraiche and freeze. Scrap to create the granita.
To garnish
Red vein sorrel
Fresh raspberries
