Name: Bleeding heart Halloween cake
Prep time: 40 mins
Cook time: 40 mins
Yield: 24
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!)

Beetroot-based chocolate sponge piled with fruit, covered with a low-fat cream cheese frosting.

Serves

Prep

40 mins

Cook

40 mins

Nutrition information

Each 94g serving contains (excludes serving suggestion)

KCal: 153
Carbs: 16.4g
Fibre: 2.5g
Protein: 6.4g
Fat: 6.3g
(Medium)
Saturates: 0.9g
(Low)
Sugars: 3.9g
(Low)
Salt: 0.23g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

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!)

Please view Whisk.com privacy policy for more information

Method

Step 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).

Step 2

In a large bowl, whisk together the flours, baking powder and cocoa.

Step 3

In another bowl, beat the egg yolks until frothy, then add the vanilla extract, sweetener, oil, and blended beetroot.

Step 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.

Step 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).