Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Chocolate and beetroot cake
The chocolate and beetroot cake is an extravagant way of using the red tuber in a sweet preparation, by giving your cake a touch of red.
250 g of beetroot
50 g of unsweetened cocoa powder
1 cup of spelt flour
1/2 a teaspoonful of baking soda
1 teaspoonful of baking powder
a pinch of salt
90 g of butter at room temperature
3 spoonful of brown sugar
100 ml of milk
1 teaspoonful of lemon juice
For the icing
170 g of cheese spread
10 g of butter at room temperature
3 spoonful of icing sugar
Peel and cut the beetroot. Put it in a pan, cover with water and boil until well cooked. Drain and purée it with a blender or a food processor.
Butter and flour a 21 cm baking pan that can be opened.
Sift the flour, cocoa, baking soda, baking powder and salt.
Put the butter, sugar, and the egg in a bowl and mix until light and foamy. Add the milk and gently pour the mixture of dry ingredients.
Beat it until smooth and, finally, add the puréed beetroot.
Bake in preheated oven at 180°C for about 30 minutes. Let the cake cool.
For the icing: beat the cheese spread with butter and add the icing sugar. Mix until homogeneous. Spread the icing on the cake with a wooden spoon or a spatula.
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