Beetroot Torte


December 7, 2015

Beetroot Torte 0 0 5 0
  • Prep: 20 mins
  • Cook: 2 hrs
  • 20 mins

    2 hrs

    2 hrs 20 mins

  • Yields: 8 servings


400 grams raw beetroot

½ teaspoon ground rock salt

2 Tablespoons water

4 eggs

½ cup honey (this can be up to 1 cup if prefer sweeter)

½ cup vegetable oil

1 Tablespoon vanilla essence

2/3 cup drinking chocolate (cocoa can be use instead)

Icecream or cream to serve


1Peel and chop beetroot into 2 cm cubes.

2Place beetroot, salt and water into microwave safe bowl with lid and cook until tender. This took about 10 minutes in my microwave. Set to one side to cool a little.

3In bowl beat rest of ingredients together.

4Take beetroot, including liquid and place in food processor, blend until smooth.

5 Add beetroot to egg mixture and mix well.

6Place mixture into lined slow cooker and cook on high with tea towel under lid until skewer comes out clean.

7Allow to cool for 15 minutes on cake rack before slicing.

8This mixture is very running before cooking.

9Cooked in 3L Lumina

Submitted by Karen Stuckings


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