Birthday cakes are obligatory in our household. When the kids were small they would pour over the ‘Special Occasions’ cookbook and request cakes in the shape of houses, robots and trains. The trains involved swiss rolls which made excellent wheels. There was also the ’emergency’ cake which was an upended tub of ice cream embellished with chocolate buttons, smarties and candles – a guaranteed success which was always eaten. The ingredients didn’t get much scrutiny unlike today where we are super aware of what we eat. I now realise why all the kids were stuck to the walls at the parties – all that sugar and fizz….
The birthday boys request this time was for a cake with lots of different layers and flavours – you can tell our kids grew up in a restaurant, they are very good at ordering food – and with all the dietary restrictions of the gathered party people the cake needed to be gluten and dairy free.
Inspired by Emma Galloways black bean torte I made a bean and lentil cake Beginning with a black bean and chocolate sponge followed by butter beans and beetroot for a pink layer and red lentils, turmeric and orange for a golden yellow layer.
It worked a treat. The layers were sandwiched with coconut cream and chilled in the fridge
– before being enrobed in Chocolate ganache.
The cake looked like top hat and tasted delicious – everyone enjoyed it and there were no’ ughh’ lentils or beans comments, in fact it would have been difficult to name the ingredients
A mighty cake!
Our beetroots loved the July rain, revelled in the humidity, didn’t care when the wind was cold and now they are ready to eat. Soldiers, everyone of them and they certainly cheer things up on a rainy day.The beetroot and chia seed muffins I made today were luminous pink. Guaranteed to bring a smile to your face whatever the weather and very easy to make.
I buzzed some cooked beetroot to a puree, mixed it with yoghurt eggs and coconut oil
then folded it into the dry ingredients.
Spooned the mix into a muffin tin and hey presto, thirty minutes later – Pink muffins!!!
They weren’t only good looking, they were delicious.
I took some to the shop and they flew out the door.
Here’s the recipe if you fancy trying it. It’s gluten free and could be dairy free if you wanted, just swop the yoghurt for soy yoghurt
Beetroot and Chia Seed Scoffins
200g cooked and peeled beetroot
250mls natural yoghurt
140g rice flour
170g coconut flour
1tbs chia seeds
1 and a half tsp baking powder
half tsp baking soda
half tsp salt
150g caster sugar
120mls coconut oil
Pre heat the oven 180c
Put the beetroot into a food processor and puree to a smooth paste.
Add the yoghurt, eggs and coconut oil to the beetroot then buzz everything together.
Put the rice flour, coconut flour, baking powder, bread soda, salt sugar and chia seeds into a large bowl. Pour the beetroot mix on top then mix everything together. Put a paper muffin case in each hole in the muffin tin. Spoon a generous tablespoon of the mix into each muffin case then divi up any left overs.
Bake for 25-30 minutes. Stick a sharp clean dry knife into the centre of one of the muffins to test for doneness. If it comes out clean it’s ready.
Cool before eating.