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Bleeding heart Halloween cake

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Bleeding halloween cake
Beetroot-based chocolate sponge piled with fruit, covered with a low-fat cream cheese frosting.
Serves
24
Prep
40 mins
Cook
40 mins
Each 94g serving contains (excludes serving suggestion)
KCal
153
Carbs
16.4g
Fibre
2.5g
Protein
6.4g
Fat
6.3g
Saturates
0.9g
Sugars
3.9g
Salt
0.23g
Fruit/Veg Portion
0
Ingredients

Ingredients

200g wholemeal flour
200g plain flour
600g cooked beetroot (in water), blended until smooth
2 tsp baking powder
20g cocoa powder
6 eggs, separated and whites beaten (until peaks form)
2 tsp vanilla extract
5 tbsp granulated sweetener + 1 tbsp for the frosting
100ml rapeseed oil
1 x 250g pack fat-free quark
1 tbsp chopped pistachio nuts
500g frozen mixed berries, defrosted and roughly mashed
1 plastic eyeball (optional!)
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Method

Recipe tips
  • You could fill the cake with other fruits such as fresh blackberries, strawberries or raspberries
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