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Vegan Chocolate Beetroot Cake

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  If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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Simple Pear Tart with Almond Cream

Simple Pear Tart with Almond Cream


A delicate French-style tart that’s both rustic and refined, this Pear Tart with Almond Cream (Frangipane) is the perfect dessert for showcasing fresh, ripe pears. With a crisp crust and rich almond filling, it's as delicious as it is beautiful.

Ingredients:


For the Tart Crust:

  • 1 ¼ cups (160g) all-purpose flour

  • ½ cup (115g) unsalted butter, cold and cubed

  • 2 tablespoons sugar

  • 1 egg yolk

  • 2–3 tablespoons cold water

For the Almond Cream (Frangipane):

  • ½ cup (115g) unsalted butter, room temperature

  • ½ cup (100g) granulated sugar

  • 1 cup (100g) almond flour

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon all-purpose flour

For the Topping:

  • 2–3 ripe pears, peeled, cored, and thinly sliced

  • 1 tablespoon sugar (optional)

  • 1 tablespoon apricot jam (for glazing)

Simple Pear Tart with Almond Cream


Instructions:


  1. Make the crust:
    In a bowl, mix flour and sugar. Cut in butter until crumbly.
    Add egg yolk and cold water gradually until the dough holds together.
    Wrap and chill for 30 minutes.

  2. Preheat oven to 175°C (350°F). Roll out the dough and fit into a 9-inch (23 cm) tart pan. Prick the bottom with a fork. Set aside.

  3. Prepare almond cream:
    In a bowl, beat butter and sugar until fluffy.
    Add eggs one at a time, then mix in almond flour, vanilla, and all-purpose flour.

  4. Assemble the tart:
    Spread almond cream evenly over the crust.
    Arrange pear slices over the almond filling in a fan or circular pattern. Sprinkle sugar on top (optional).

  5. Bake:
    Bake for 40–45 minutes or until golden and set.

  6. Glaze:
    Warm the apricot jam slightly and brush it over the pears for a glossy finish.


Serving Tips:

  • Best served slightly warm or at room temperature

  • Pair with vanilla ice cream or a dusting of powdered sugar


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