425 g Beetroot can, drained liquid
1/2 c Yoghurt
1/4 c Thicken Cream
3/4 c Castor sugar
350 g Pitted dates, roughly chopped
3/4 c Warm water
1 1/2 c Plain flour
1/4 c Cocoa powder
1 Tsp Baking powder
1 cup Mixed fruits, dry and packet
150 g Dark chocolate, good quality (I used Nestle cooking chocolate), broken into pieces
3/4 c Oil, (rice bran)
Heat oven to 180C. Grease a round tube cake tin 24 cm. Place dates and water in a blender to blend until dates are mushed up. In another bigger blender puree beetroot with yoghurt and thicken cream until well combined. Add eggs, sugar and date puree, and blitz until well combined.
Sieve flour, cocoa powder and baking powder together. Mix in mix fruits. Melt chocolate gently in a bowl in microwave. Stir in oil. In mixing cake bowl, combine flour, melted chocolate and beetroot mixtures. Fold together with a large metal spoon until well combined. Do not over-mix.
Pour mixture into prepared cake tin and bake for 1 hour – 1 hour and 15 minutes (time varies with different oven,original recipe 60 minutes) until cake springs bake when lightly pressed (the cake is quite fuddgy so a skewer inserted into the middle will not come out clean).
Stand 25 minutes before removing from tin. Serve with a dollop of yoghurt, ice-cream or creme fraiche.