At Jasper’s Village Resort, there are few things we enjoy more than good food. As such, we are very mindful about the journey each ingredient has taken to be a part of your meal.

Mindful of origin – sourcing as locally and sustainably as possible.

Mindful of food preparation – we care about retaining and enhancing as many nutrients as possible and catering to all types of dietary requirements.

Mindful of destination – when you indulge in one of our many tasty and imaginative meals, it is the intention that you feel energised, nurtured and satisfied.

  

The Amazing Beetroot Chocolate Cake

3 medium beetroot

375g (3 cups) unbleached spelt flour

125g (1 cup) cocoa powder

3 teaspoons baking powder (I use a gluten free one)

440g (2 cups) Rapadura (dried sugar cane)

375 ml (1 ½ cups) almond or good quality olive oil

125ml soy or rice milk

1 ½ tablespoons natural vanilla extract (you should be able to find this at most organic food stores for around $8 for a very small bottle)

3 eggs (I have successfully made this cake without any eggs or egg replacer to suit vegans.)

Wash the unpeeled beetroots, then steam for 30 mins, or until tender.

Leave to cool, then remove the skins and puree in a food processor. You should have about 420ml/2cups of beetroot puree.

Preheat the oven to 170 degrees Celsius (340 degrees Farenheit) . Lightly crease a 24cm (9 ½ inch) spring from cake tin and line the basse and sides with baking paper.

Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and whisk gently to combine. In a separate bowl, blend the oil, milk, beetroot puree, vanilla and egg and mix together until smooth. Add the wet ingredients to the dry and stir gently until combined. Pour into the prepared cake tin and bake for 1 hour 30mins- 1 hour 50mins, or until the centre is cooked and a skewer comes out clean. Allow to cool for 10 mins, and then turn out onto a wire rack to cool. (Adapted from Jude Blereau’s “Wholefood” cookbook.)