Ingredients

Method Makes 1 cake

  1. Mix the Macphie Vegan Chocolate Muffin & Cake Mix and liquids on slow speed for 1 minute, scrape down then mix on middle speed for 6 minutes
  2. Add the grated beetroot and mix
  3. Deposit 200g of batter into a 6 inch ring and bake at 180 °C for 25-30 minutes. Allow to cool
  4. Whip the cold Macphie Plant-based Cream Alternative on a medium speed until stiff peaks are formed
  5. Incorporate the bloomed gelatine into 50g of beetroot purée, warm up and add to the remaining cold puree. Mix well
  6. Fold the puree through the Macphie Plant-based Cream Alternative and deposit on top of the cold sponge base.
  7. Once set remove from the ring
  8. Peel raw beetroot and slice through a mouli machine. Blanche in stock syrup and leave to dry out overnight in a low oven