This week’s GBBO frightened me a little bit if I’m honest; I have a general fear of bread so upping the ante on that with non-wheat flour was way too scary to even consider, I don’t have a nice electric mixer to make meringues which put me off the technical challenge which left the showstopper dairy free vegetable cake.
I am not a big fan of vegetable cake on the whole – I don’t even like carrot cake particularly – but that didn’t meant I wasn’t up for giving it a go.
All I knew was that I didn’t want to make carrot cake so I ran to my favourite recipe book in times of great need – Google.
After a bit of flicking through the millions of answers Google provided me with, I discovered the recipe for this Purple Velvet Torte which is a dairy-free AND gluten-free beetroot cake recipe. I’ve never made a torte or any other dairy free cake, I’ve never tried gluten-free baking – oh, and I don’t like beetroot.
What could possibly go wrong?
The first issue I had was that the simple ‘put things in your mixer and blend them’ instructions were less simple because I only have a teeny-tiny mixer and once I had blended the beetroot and the honey together it was at the max limit so I couldn’t add any of the other ingredients. (Christmas present suggestion right there – full sized food processor please!)
Cue pouring everything into a bowl and trying to use my hand blender on it without spraying the kitchen with beetroot and making it look like a murder scene.
When it came to the point where I was supposed to pour my ‘batter’ into the tin I began to be a little concerned. I did as instructed but the consistency of the mix was akin to something you would usually consume with a straw.
I very carefully put it in the oven, set the timer and hoped for the best.
It rose beautifully but still looked quite wet so I left it in for an extra ten minutes or so even though my skewer came out clean when I tested it.
Then I took it out and left it to cool and settle into the typical slightly wrinkly torte appearance I was expecting, very relieved that when I peeled back the paper on the sides, it didn’t just run all over the table as I had feared it might.
It held its shape and was sliceable but it was very, very wet. To the point that you ended up with a red puddle in the bottom of your bowl when it was served – I think it could have done with another ten minutes or so in hindsight.
That said, it has a lovely melt in the mouth texture as it is. Caius & Arthur both loved it and wolfed it down – swiftly followed by my portion and Tori’s portion because we weren’t so keen.
I still don’t like beetroot, even when it’s mixed with chocolate and turned into cake.
I don’t think I’ll be making it again in a hurry but I am assured that if you don’t have an aversion to beetroot (or beet-roop as Arthur calls it) then it is really quite tasty.
To see the other fab entries on the Great Bloggers Bake Off, nip over to The Crazy Kitchen or Mummy Mishaps to check out the other blogs on the Linky.
6 thoughts on “Great Blogger’s Bake Off, Week #8 – Purple Velvet Torte”
It looks good! I think I’d enjoy eating it and I love that you shared the process and what you’ve learned from it. Would love to see if it turns out differently if you make it again. x
i really enjoy using beetroot in a chocolate cake i think it adds a nice fudgy moistness. i adore the colour of this torte though and well done for giving it a go and well done to your children for eatign it as my two wouldnt eat my choc and beetroot cake
thanks for linking up x
this looks great…odd about the juices coming from it as it looks completely cooked. It;s a great colour & bet it tasted good.
I think you’re very brave trying something like that 🙂 and the name is ace.
You should share this in the Bakers Anonymous link up too, it looks dreamy! http://bakersanonymous.com/