425 g beetroot sliced can, reserved the water
¾ c natural yoghurt
4 medium eggs, 700 g
¾ c castor sugar
350 g pitted dates
¾ c water
1 1/2 – 2 c plain flour
¼ c cocoa powder, good quality
1 tsp baking powder
¾ c Olive oil
100 g Dark chocolate, good quality, broken into pieces
1 tsp Oil
4 medium strawberries and raspberries, washed and dried
Preheat oven 180 C. Grease and line a chiffon tub cake tin (approx. 24 cm in size) with baking paper. Place dates, beetroot and water with 1/4 of beetroot water in a blender. Blend until dates and beetroot are mushed up.
Then add yoghurt in to the blender, blender until well combined. Followed by eggs, and sugar blitz until well combined. Sieve 1 c flour , cocoa powder and baking powder together.
In a large bowl, combine flour, cocoa powder, baking powder, oil with beetroot and dates mixtures. Fold together with a large metal spoon until well combined. U might need to add more flour if too watery or to thick add the water from beetroot. The batter should be consistency.
Pour mixture into prepared cake tin and bake for 60 minutes until cake springs bake when lightly pressed (the cake is quite fudgy so a skewer inserted into the middle will not come out clean).
Stand 10 -15 minutes before removing from oven. Then another 20 minutes before removing from tin. To make the icing, melt chocolate gently in a bowl in microwave. Stir in oil. Ice cake with chocolate when cool. Decorate with strawberries dip in the chocolate icing and place raspberries inside near the ring hole and strawberries outside. Serve with a dollop of yoghurt, ice-cream or creme fraiche.