Bleeding heart Halloween cake
Nutrition Facts
each servingIngredients
all 13 types- 200g wholemeal flour
- 200g plain flour
- 600g cooked beetroot (in water), blended until smooth
- 2 tsp baking powder
- 20g cocoa powder
- 6 eggs, separated and whites beaten (until peaks form)
- 2 tsp vanilla extract
- 5 tbsp granulated sweetener + 1 tbsp for the frosting
- 100ml rapeseed oil
- 1 x 250g pack fat-free quark
- 1 tbsp chopped pistachio nuts
- 500g frozen mixed berries, defrosted and roughly mashed
- 1 plastic eyeball (optional!)
Directions
8 steps in totalPreheat oven to 180°C / gas 4 and use spray oil to lightly coat a baking tin. (We used a fluted cake ring that’s hollow in the centre, 20cm diameter, 8cm deep, 2 litres in volume).
In a large bowl, whisk together the flours, baking powder and cocoa.
In another bowl, beat the egg yolks until frothy, then add the vanilla extract, sweetener, oil, and blended beetroot.
Stir the beetroot mixture into the flour. Then, carefully fold half the egg whites into the flour taking care not to overmix as this will remove the air, then fold in the rest.
Pour into the baking ring and bake for 35-40 minutes until slightly firm to the touch (check after 35 mins and leave a little longer if not yet firm).
Meanwhile, mix the quark and sweetener together in a bowl and set aside.
Let the cake cool completely, cover the top of the circle with the frosting, and sprinkle with nuts.
Just before serving, carefully fill the cavity with the fruit, creating gory looking drips down the outside. Garnish with an eyeball, if using!
