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Recipe Category: Cake
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Cake Recipe
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Crab Cakes
Ingredients
- 1 level tsp bicarbonate of soda
- 1 level tsp baking powder
- ½ tsp salt
- ½ tsp vanilla extract
- damson jam (to fill the cake)
- grated zest of a large orange
- 200g plain flour
- 1 heaped tsp allspice
- 100g dark muscavado sugar
- 200g soft light brown sugar
- 300ml sunflower oil
- 300g vacuum packed beetroot (without vinegar), drained 100g cocoa powder
- 3 large eggs
Method
- Grease and line the bases of two 18cm 1 sandwich tins with baking paper
- Pre-heat the oven to 190°C (fan 180°C)
- Using a food processor, blend the eggs, sugars and oil together until thick and creamy
- Remove to a large mixing bowl
- Chop the beetroot into a smooth puree in the food processor
- Add the cocoa powder and allspice to the beetroot and blend together
- Add to the egg mixture and stir together
- Sift the dry ingredients into the bowl, adding the vanilla extract and orange zest and fold with a metal spoon until well incorporated
- Divide the mixture between the two sandwich tins and bake for approximately 35 minutes, or until an inserted cocktail stick comes out clean
- The cakes will be quite dark in colour
- Allow to cool on wire racks
- When completely cold, sandwich together with damson jam (approx ½ a jar)
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