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Beetroot Tea Cakes Recipe by Chef Emma Spain

Beetroot Tea Cakes Chef Emma Spain

Who would say no to a teacake? These beetroot tea cakes will be have everyone talking about you, and their earthy sweetness. This are easy to make with just three major elements; beetroot marshmallow, wholemeal shortbread and tempered chocolate shell, with a delightful bite. These beetroot tea cakes last up to a week in the fridge, but believe me they’ll be gone within the day.

Ingredients:

Shortbread Base
– 75g wholemeal flour
– 75g plain flour
– 35g caster sugar
– 100g butter, softened
– 2 tbsp malt extract*

Beetroot Marshmallow
– 225g caster sugar
– 25g glucose*
– 100ml beetroot juice*
– 1 egg white
– 3 gelatine leaves, bloomed

Tempered Chocolate
– 150g dark chocolate, 64% plus
– 2 tbsp veg oil

Method:

Shortbread Base
1. Blitz all ingredients in a food processor until it forms dough. Alternatively you can crumble with your fingers.
2. Once you’ve formed a dough roll out to 1.5 cm thick, and chill the dough in the fridge for 20 minutes.
3. Bake at 180c for 15 minutes.
4. Once out of the oven use a cookie cutter to stamp out the base for your teacakes. I’ve used a 5cm cutter which is the perfect scoffing size.

Beetroot Marshmallow
1. In a pot boil the sugar, beetroot juice and glucose. Once boiling let it boil for 5 minutes until it has become a syrup. It is important to nurse this as it does have a tendency to over boil.
2. Once the juice has boiled and become thick remove from the heat and begin to beat the egg white.
3. Add the bloomed gelatine to the pot and stir in until completely dissolved.
4. Gently pour the syrup onto the eggs and using a beater beat on a high speed. Beat until it is completely cool and holding soft peaks.
5. Place in a piping bag and pipe onto the shortbread stamps. The easiest way to do it is to hold the bag in the centre of the shortbread and pipe pulling the bag gently up and pipe, this will insure you that they are all neat and similar size.

Tempered Chocolate
1. Melt 100g of the chocolate. Once fully melted add in the remaining chocolate and vegetable oil. This is a cheat’s way to tempered chocolate that will hold a shine and create a hard shell over the teacakes.
2. Place the teacakes on a wire rack with paper underneath.
3. Gently spoon the chocolate over the teacakes insuring they all get a heavy coating.
4. Set aside in a cool room for 2 hours

Notes:
*Malt extract can be bought in most health food stores. Alternatively just use honey.
*Glucose can be bought in most large major supermarkets. As an alternative you can use golden syrup, but it will alter the flavour slightly.
*Beetroot Juice can be bought in all major health food stores, or you can juice your own if you have a juicer.

RECIPE BY CHEF EMMA SPAIN

Profile PhotoEmma Spain is a pastry chef with a background in photography and journalism. She currently works in The Brown Bear Restaurant, Naas County Kildare, and has previously worked in places like Locks Brassiere and Restaurant Story London.

Emma Spain Emma Spain

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