Sunbeam JE9000 Juicer User Manual


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Recipes (continued)
18
Chocolate Ginger Beetroot Cake
Serves10-12
2 cups self raising flour
¾ cup dark cocoa
2 teaspoons ground cinnamon
300gbeetrootpulp
2 teaspoons grated ginger
300gunsaltedbutter,softenedtoroom
temperature
2 cups caster sugar
2teaspoonsvanillaextract
5 large eggs
150mlsmilk
Chocolate icing:
250gunsaltedbutter,softenedtoroom
temperature
1 cup icing sugar
100gdarkchocolate,melted
1.Preheattheovento170°C.Greaseand
line the base and sides of a 28cm spring
form pan with baking paper.
2. Sift the flour, cocoa and cinnamon
together. Fold through the beetroot and
ginger.
3.Creamthebutter,sugarandvanillafor5
minutes, or until light and fluffy, regularly
scrape down the sides of the bowl with a
spatula.
4. Add the eggs one at a time, beating
thoroughly in between each egg.
5.Foldtheflourandbeetrootmixtureintothe
eggmixturealternativelywiththemilkuntil
well combined.
6. Pour batter into prepared cake pan. Bake
for50to55minutesoruntilcakeisfirm
to the touch and slightly pulling away
from the sides of the pan. Cool completely
before icing.
7. For the icing, beat butter until pale and
fluffy;slowlyaddicingmixturewhilststill
beating. Fold through melted chocolate
until well blended. Spread evenly over
cake.
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