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Bleeding heart Halloween cake

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Beetroot-based chocolate sponge piled with fruit, covered with a low-fat cream cheese frosting.
Serves
24
Prep
40 mins
Cook
40 mins
Each 78g serving contains (excludes serving suggestion)
KCal
148
Carbs
17.90g
Fibre
3.30g
Protein
5.40g
Fat
5.20g
Saturates
0.60g
Sugars
6.10g
Salt
0.20g
Portion Fruit & Veg
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 or soft cheese
1 tbsp chopped pistachio nuts
500g frozen mixed berries, defrosted and roughly mashed
1 plastic eyeball (optional!)
Method
  1. Preheat oven to 180°C / gas 4 and use spray oil to lightly coat a baking tin. (We used a fluted cake ring that’s hollow in the centre, 20cm diameter, 8cm deep, 2 litres in volume).
  2. In a large bowl, whisk together the flours, baking powder and cocoa.
  3. In another bowl, beat the egg yolks until frothy, then add the vanilla extract, sweetener, oil, and blended beetroot.
  4. Stir the beetroot mixture into the flour. Then, carefully fold half the egg whites into the flour taking care not to overmix as this will remove the air, then fold in the rest.
  5. Pour into the baking ring and bake for 35-40 minutes until slightly firm to the touch (check after 35 mins and leave a little longer if not yet firm).
  6. Meanwhile, mix the quark and sweetener together in a bowl and set aside.
  7. Let the cake cool completely, cover the top of the circle with the frosting, and sprinkle with nuts.
  8. Just before serving, carefully fill the cavity with the fruit, creating gory looking drips down the outside. Garnish with an eyeball, if using!
Chefs tips
  • You could fill the cake with other fruits such as fresh blackberries, strawberries or raspberries
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