
Beetroot-based chocolate sponge piled with fruit, covered with a low-fat cream cheese frosting.
Serves
24
Prep
40 mins
Cook
40 mins
Nutritional Information:
Each 94g serving contains (excludes serving suggestion)
- KCal
- 153
- Carbs
- 16.4g
- Fibre
- 2.5g
- Protein
- 6.4g
- Fat
-
6.3g
(Medium)
- Saturates
-
0.9g
(Low)
- Sugars
-
3.9g
(Low)
- Salt
-
0.23g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- 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!)
Method
Method
Recipe tips
- You could fill the cake with other fruits such as fresh blackberries, strawberries or raspberries