Beetroot, Orange and Chocolate Mini Cakes2017-12-10
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To finish off with a spot of something sweet, Adriana made us some lovely mini cakes. With beetroot, orange and chocolate!
- 200g semi wholemeal flour
- 1 tablespoonful of baking powder
- 1 pinch of salt
- 1 teaspoonful of ground cinnamon
- 170g brown sugar
- 3 eggs
- 300ml organic sunflower oil
- Grated peel of one orange
- 250g grated raw beetroot
- 40g finely-chopped dark chocolate
- For the glaze:
- 400g finely-chopped white chocolate
- 200g Organic Rice-Based Cuisine (cream)
Mix the dry ingredients together. Separately, beat the eggs and mix them with the oil, the grated orange peel, the beetroot and the chocolate, then add this to the dry ingredients.
Pour into silicon moulds (small muffin-type) and bake at 180ºC for 20-25 minutes or until a toothpick poked into them comes out clean, without traces of dough.
Remove, allow to cool and take out of the moulds.
Prepare the glaze while they are baking. Heat the cream and just before it is boiling pour it over the white chocolate.
Leave to stand for a few minutes and then stir to make a smooth, even mixture.
Let it cool a little and then pour it over the mini cakes. It can be decorated with silver sprinkles.
Recetas del menú
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And now… pumpkin, tofu and organic hazelnut cream strudel. A great idea, Adriana! In German Strudel means whirlpool. This is a dish typical of central Europe and is generally associated with Germany, Austria and Italy. Recetas del menú . Print PDF
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