{"id":2949,"date":"2013-06-30T00:40:48","date_gmt":"2013-06-29T16:40:48","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2949"},"modified":"2013-07-05T15:38:44","modified_gmt":"2013-07-05T07:38:44","slug":"red-velvet-cake-colour-free","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/red-velvet-cake-colour-free\/","title":{"rendered":"Red velvet cake (colour free)"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Inspiration to create a new recipe can come from many and varied places.\u00a0 Tasting something that someone else has made, pictures of food, someone else\u2019s recipe or even a Birthday card.<\/p>\n

I had a Birthday recently and was fortunate enough to receive many warm wishes in the form of cards and gifts.\u00a0 One of which came from Thermomix in Australia.\u00a0 The best part, it included a recipe that I had NEVER considered making.<\/p>\n

Red Velvet Cake.\u00a0 The reason I\u2019d never considered it before now is the red food colouring or cochineal (which is actually made from insects!).\u00a0 Pre-Thermomix I may not have worried so much but now that I know I can create delicious food without ANY additives, preservatives or colours I am quite determined to do so.<\/p>\n

So I designed my own recipe. I shared the results and I must say they were greatly appreciated. \ud83d\ude42\u00a0\u00a0 So a big thank you to the Thermomix team for inspiring me to create such a delicious cake.<\/p>\n

One of the things I love about being in the Thermomix business is my team mates.\u00a0 We always have a laugh and help each other out when we need to.\u00a0 I remember when I started I thought \u201cI\u2019ll give it a go and see what happens\u201d.\u00a0 Two and a half years later I love\u00a0it and have fabulous clients, some of whom are now good friends.\u00a0 I went from a sceptic to a passionate consultant overnight.<\/p>\n

Do you ever think you might want to try something a bit different?\u00a0 Do you love your Thermomix?\u00a0 Then why not have your own business?\u00a0 If you\u2019d like to know more, just let me know.\u00a0 Also tell me what you think of my Red Velvet Cake (colour free) \ud83d\ude42<\/p>\n

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red velvet cake \u2013 (recipe developed by Fiona at Food 4 Thought after reviewing many recipes)<\/span>
\n makes 2 x 20 – 22cm cakes for layering<\/span><\/p>\n

Ingredients<\/span>
\n200g raw beetroot peeled and roughly chopped to yield 170g
\n50g frozen or fresh raspberries
\n35g lemon juice
\n1 tablespoon apple cider vinegar
\n320g raw sugar
\n1 \u00bd tablespoons cocoa powder (not dutch)
\n250g butter, softened
\n1 teaspoon vanilla extract
\n300g self-raising flour
\n2 eggs
\n1 teaspoon baking powder<\/p>\n

Preparation<\/span>
\nPreheat the oven to 180\u00b0C (170\u00b0C fan-forced).<\/p>\n

Place raw beetroot, raspberries, lemon juice and vinegar into TM bowl.\u00a0 Puree for\u00a01 minute<\/strong> on speed 9.\u00a0\u00a0<\/strong>Remove mixture from bowl\u00a0and set aside.\u00a0\u00a0Rinse and dry the bowl or use a second bowl if you have one.<\/p>\n

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Place\u00a0raw sugar\u00a0into TM bowl and mill for\u00a05 seconds<\/strong> on speed 9.<\/strong>\u00a0 Insert the butterfly and add cocoa powder, butter and vanilla.\u00a0 Mix for\u00a030 seconds<\/strong> on speed\u00a04.<\/strong>\u00a0\u00a0Add 100g of SR flour and approximately half of the reserved beetroot mixture then mix for\u00a015 seconds<\/strong> on speed\u00a04.\u00a0 <\/strong>Add another 100g of SR flour and remaining beetroot mixture and mix for\u00a015 seconds<\/strong> on speed\u00a04.\u00a0 <\/strong>Then reduce to\u00a0speed 3<\/strong>\u00a0and add eggs through hole in the lid, continue to mix for 20-30 seconds. <\/strong>Remove the butterfly, add the remaining flour and baking powder and mix for 10 – 15\u00a0seconds<\/strong> on speed 6.\u00a0<\/strong><\/p>\n<\/div>\n

\n

Divide mixture evenly between two lined baking tins of the size you want and bake for 25 – 30 minutes or until a skewer testing the middle of the cake comes out clean.\u00a0 Cool in tin for 5 minutes before turning onto a wire rack to cool completely.\u00a0 In the meantime, make the frosting.<\/p>\n

My tips\/alterations:<\/span>\u00a0 *The acidic ingredients are important for the tangy taste but also to maintain the red colour of the beetroot and raspberries.\u00a0 *I used\u00a0two thin layers for the cakes in the photos. You could also use a\u00a026cm square cake tin and then cut the cake in half to make the layers.\u00a0 The baking time may vary slightly. *This would make a great Birthday cake.\u00a0 It kept really well in the fridge and (I think) actually got better as the days went by.<\/p>\n

cream cheese frosting \u2013 (recipe adapted from Thermomix in Australia Birthday Card by Fiona at Food 4 Thought)<\/span>
\n makes almost 1 litre<\/span><\/p>\n

Ingredients<\/span>
\n300g raw sugar
\n250g cream cheese
\n180g butter, softened
\n1 teaspoon vanilla extract<\/p>\n

Preparation<\/span>
\nPlace\u00a0raw sugar\u00a0into TM bowl and mill for\u00a045 seconds<\/strong> on speed 9.<\/strong>\u00a0 Scrape around the sides of the bowl, add all other ingredients and mix for\u00a020 seconds<\/strong> on speed\u00a05.<\/strong><\/p>\n

Place one layer of cake onto stand and spread frosting on top.\u00a0 Then add another layer and top it with frosting.<\/p>\n

Decorate as you wish.<\/p>\n<\/div>\n

\n

My tips\/alterations:<\/span>\u00a0 *If you would like to make the frosting even lighter add the\u00a0butterfly.\u00a0 However do be careful not to over whip it as it may split.\u00a0 *I used raw sugar and milled it to icing sugar.\u00a0 Doing this will give you an off white colour for the icing.\u00a0 So if you want a more pure white result you will need to mill white sugar\u00a0 *You could use anything to decorate the cake.\u00a0 This frosting was enough to have thick layers on the cake but I chose to serve it on the side in addition to frosting it because I found this quite sweet.\u00a0 *This will keep in your fridge really well.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

e<\/strong>ase: 7.5 \u2013 8\/10. <\/strong>Not too difficult, just a few\u00a0steps.
\nprep time: 25mins <\/strong>for the cake plus 5mins<\/strong> for the frosting.\u00a0
\ncooking time: 25ins <\/strong>+ cooling time.
\ntotal: 55minutes<\/strong> + cooling time.<\/p>\n

taste: 9\/10.<\/strong>\u00a0This\u00a0is a delicious cake.\u00a0 Everyone who was lucky enough to get a piece loved it.\u00a0 It had the perfect texture and balance of tang and sweetness.\u00a0 I added less cocoa that other recipes because I didn’t want it to overpower the other ingredients.\u00a0 The icing is sensational.\u00a0 There was a little leftover and I could eat that on anything, even on its own.<\/p>\n

would I make it again:\u00a0 Absolutely. <\/strong>As a special make ahead dessert this would be perfect.\u00a0 I also think it would transport well.\u00a0 I’ll let you know when I try it \ud83d\ude42<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\n

Inspiration to create a new recipe can come from many and varied places. Tasting something that someone else has made, pictures of food, someone else\u2019s recipe or even a Birthday card.<\/p>\n

I had a Birthday recently and was fortunate enough to receive many warm wishes in the form […]<\/p>\n","protected":false},"author":2,"featured_media":2955,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,51,81,58,65],"tags":[6,121,4,128,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2949"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2949"}],"version-history":[{"count":29,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2949\/revisions"}],"predecessor-version":[{"id":2981,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2949\/revisions\/2981"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2955"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2949"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2949"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2949"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}