Anna’s Healing Home – SWEETHEART TORTE with Anna Dann
Nut free, dairy free, coconut free, grain free
Just 7 beautiful clean ingredients to produce this pretty as pink beetroot cacao cake for that sweetheart in your life !
Very simply trim, chop and steam the beetroots and throw them in your food processor with the other 6 ingredients and give it a good spin until smooth. This batter will be quite thin and runny. Pop it into your springform pan and into the oven for about 30 minutes. Cool for an hour before eating.
For serving, I like to top with whipped coconut cream and fresh raspberries
INGREDIENTS: (I use organic, raw ingredients)
2 beetroots (or about 250g chopped beets) – trim, peel, chop, steam, cool
4-5 eggs (depending on size)
I tablespoon pure vanilla bean paste (or similar)
½ cup of olive oil
¾ cup pure maple syrup
¾ cup raw cacao
Good pinch rock salt
COOKING INSTRUCTIONS:
9 inch springform pan
180 degrees C for about 35 minutes (check that skewer comes out clean)
Cool completely in the tin before undoing the springform latch
TO SERVE:
Top with whipped coconut cream and raspberries or berries on hand
(Use full fat whipped pure cream if you’re ok with dairy!)
I have experimented with many versions similar to this recipe which I found on ‘comfybelly’ and have adjusted the measurements for Australia.
The more cacao you prefer the darker the colour will be.
This recipe tastes like a moist delicate brownie.
