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 Beetroot & Chocolate Cake

50g bitter cocoa powder
180g plain flour
1½tsp baking powder
Pinch of salt
250g caster sugar
300g cooked fresh beetroot
3 eggs
200ml corn oil
1tsp vanilla extract


Heat the oven to 180C/Gas mark 4.

Butter and flour an 18cm (7in) round or square cake tin.

Sift the cocoa powder, flour, baking powder and salt into a bowl. Mix in the sugar and set aside.

Purée the beetroot in a food processor. Add the eggs, one at a time, then add the corn oil and vanilla and beat until smooth.

Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well.

Lightly mix, using a rubber spatula, and pour into the prepared cake tin.

Bake for 40 minutes, or until an inserted skewer comes out clean. It won’t rise a great deal and the top may crack a bit.

Allow to cool a little before removing from the tin, then leave to cool completely on a wire rack.

To serve, dust the cake with icing sugar or bitter cocoa powder, and cut into generous slices.

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