Delicioulsy Ella And Inspiration for jj's Macmillan Coffee Morning
Recently the gorgeous Ella Woodward, author of the Deliciously Ella blog and cook book Deliciously Ella was on a shoot at one of our lucky locations. We are very much looking forward to seeing the images and will be sure to share them as soon as they are published, but in the meantime, feeling inspired by her philosophy on food, I wanted to share one of her delicious recipes with you.
Ella is quite an inspiration and her healthy philosophy on food stemmed from a relatively rare illness she was diagnosed with in September 2011 - Postural Tachycardia Syndrome, which had quite a devastating effect on her life. After some research into natural healing approaches she changed her diet overnight eating healthily from then onwards, this has had an incredible effect on a her health and eighteen months on she has been able to come off all medication. Her blog and cookbook show how easy and delicious healthy food can be, and it can even include sumptuous desserts. She talks about how recipes will nurture and love your body, leaving you feeling incredible. Her way of eating is not about deprivation but instead about embracing a positive, healthy way of life.
She certainly shows us how to turn a negative into a positive.
We have our annual Macmillan coffee morning coming up next Friday 2nd October here at jj headquarters, so I thought I would share Ella’s healthy twist on a chocolate cake with you. This will certainly be getting us in the baking mood here at jj and ready to create a plethora of baked delights ready to raise money for Macmillan next week.
Deliciously Ella’s Beetroot Chocolate Cake With Coconut Frosting
For the cake
1 large beetroot (250g)
2 mugs buckwheat flour (400g)
1 mug apple purée (360g)
1 mug maple syrup (300ml)
6 tbsp raw cacao powder
Pinch of salt
Coconut oil, for greasing
For the frosting
100g coconut cream
1 tbsp almond butter
2 tbsp maple syrup
1 tbsp raw cacao powder
For the cake
Using a steamer, steam the beetroot whole (with skin on) for about an hour, until it’s very soft. If you don’t have a steamer, you can boil the beetroot. Then take it out of the steamer and allow it to cool.
Once the beetroot is cool, peel off its skin and chop off the head.
Preheat oven to 190C (fan 170C)/375F/Gas 5. Cut up the beetroot, place in food processor and blend until a smooth purée.
Add the purée to a mixing bowl with all the other cake ingredients and mix well until perfectly smooth and creamy.
Grease a 20cm-25cm cake tin with coconut oil, then pour in the mix and bake for about 20 minutes until you can pull a knife out of the centre totally clean.
For the frosting
As the cake cools, make the icing. Place the coconut cream in a bowl or mug with 3 tbsp boiling water and stir until it’s totally melted. Add to a blender with the almond butter, maple syrup and cacao and blend until smooth. Pour over cake and serve.
Try making this cake as brownies.
Enjoy! and do pop along next Friday 2nd October to sample some of jj's baked goods and help raise money for a great cause, all in aid of Macmillan Cancer Care - you will find us here at Perseverance Works from 9am-3pm: Unit 17 A, Perseverance Works, 25 - 27 Hackney Road, E2 8DD.