Experimental fun

So, yesterday was a day given over to complete and utter experimentation, my version of heaven. The housework got done earlier in the week so I could play with food guilt free. And it was glorious, whizzing homegrown beetroot into a dazzling ruby paste, melting chocolate, folding lava like cake batter, adding ingredients just to see what happens! I’d love to know if its just me or is it a common trait that people who love to bake, loved chemistry in school? It kind of make sense, if its true, let me know!
This recipe is gluten free. And got the thumbs up from my fussy husband, four kids, and two friends and their kids…not bad for an experiment!
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CHOCOLATE BEETROOT and PEAR CAKE

180g cooked beetroot
200g dark chocolate
250 ml olive oil ( normal not extra virgin )
2 tsp vanilla bean paste ( or extract )
5 eggs
200g caster sugar
4 tbsp cocoa powder
200g ground almonds
1 1/2 tsp baking powder
Pinch of salt
4 or 5 ripe pears

Preheat the oven to 180 C. Grease and line the bottom of a 9in springform tin. Whizz your cooked beetroot with a hand blender till fairly smooth. Break up the chocolate into a bowl and melt in the microwave in short blasts of twenty seconds, stirring after each blast until its just liquid. Pour in the olive oil and vanilla mix and leave aside. Break one egg into a large bowl and then add the other egg yolks to this whist separating the whites to another bowl. Add the caster sugar to the yolks and whisk till pale. Pour the olive oil, chocolate mixture into the yolks and whisk. Add the beetroot and mix in. Then whisk up the whites till stiff peaks form and fold gently into the chocolate mixture. In another bowl mix together the almond, cocoa powder, baking powder and salt, making sure to flatten of any lumps of cocoa. Fold this gently into the batter. Peel and slice the pears. Pour half the batter into the tin and then carefully place the slices of pear all over to cover. Pour the rest of the batter over and bake for 40 minutes or until a skewer comes out clean when inserted. Leave to cool in the tin.
STICKY PEAR GLAZE
Chop up one pear add 3 or 4 tablspoons of muscavado sugar and 2 tablspoons of water into a pan and cook till syrupy then pour over cake…

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