The other night, I made the most delicious duck with roasted beetroot and sweet potatoes. We love duck, but usually are boring and only make it a l’orange. But in my search for something different, I stumbled upon a recipe to make it with lavender and I was hooked! I bought some edible flowers last year and every chance I get to use them, I jump on the opportunity. I love the aromas and the gourmet touch they provide.
However, I didn’t take good pictures of the duck dish. So that means, we’ll have to be making it again (darn ;-P) for lunch this time, and then I’ll be able to share with all of you the exquisite, aromatic recipe!
Anyway, I had a bunch of left over pre-cooked beets and really didn’t want to use them in salads and such. Google came to the rescue and I found an interesting flourless cake from Elana’s Pantry. I made it immediately and although I loved it’s flavour and texture, I did find it somewhat too moist to serve as a cake.
Here’s what I consider my improvement upon the original. I’ve made changes for a number of reasons, aside from the moisture issue: I used olive oil, instead of grapseed oil, which I’ve read about and it is not considered a healthy fat; I used raw honey, instead of the agave nectar, which is also not considered that healthy, and here’s why; and finally, I added spices, coconut flour for the moisture, and baking soda to make it more of a cake.
I hope you give it a try and let me know what you think. We loved it!
For original recipe from Elana’s Pantry, please click here.
PALEO BEETROOT CAKE
- 3 cups of grated, cooked beetroots
- 4 eggs
- 1/2 cup olive oil
- 1/2 cup raw honey
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raw 100% cocoa powder
- 1/3 cup coconut flour (for a slightly fluffier and dryer cake, use 1/2 cup coconut flour)*
- Preheat oven to 170C (350F).
- In a food processor or blender, beat the beetroots, eggs and olive oil.
- Add the honey, vanilla extract, baking soda, sea salt and spices. Blend well.
- Add the cocoa powder and coconut flour and mix until well incorporated.
- Pour into a greased cake pan of choice. I used a 9-inch diameter tart pan.
- Bake for 35-45 minutes, or until an inserted toothpick comes out clean.
- Cool completely before cutting and serving. Garnish as desired.
*I’ve made this cake both ways, with more and less coconut flour. I really can’t say which I prefer, as I love both. I would suggest making it both ways and deciding for yourself too!