Beetroot Nemesis Cake скачать в хорошем качестве

Beetroot Nemesis Cake

Find this recipe in my Guardian column, Waste Not. https://www.theguardian.com/food/2021... Inspired by the River Cafe’s iconic chocolate nemesis cake, I came up with this to showcase how delicious beetroot can be in its entirety. As in the River Cafe recipe, this cake is irresistibly chocolatey, but the addition of beetroot gives it a deep, ruby-red colour and intriguing depth of flavour. I first cooked it at a food waste banquet I co-created in 2011, and it’s still a favourite of mine today. At that event, which we called The Forgotten Feast, we transformed a warehouse belonging to FareShare, the UK’s largest food redistribution charity, into a restaurant for the weekend. It was a fun event, and a turning point in my career that led to my focus on sustainability, regenerative agriculture and even this column. That weekend, we saved hundreds of kilos of food from being wasted, and the resources that went into producing it and the proceeds went on to help FareShare save many thousands more meals. It was a life-changing moment that helped me realise that even as individuals we really can make a difference. Enjoy this cake with or without the beetroot skin powder and candied stalks: it’s decadent, rich and comforting either way. It keeps really well in the fridge, so is a great cake to make in advance for dinner parties. It sets well overnight and cuts best when cold. It’s very rich and sweet, so serve in small portions with thick yoghurt or creme fraiche to cut the sweetness.