Ingredients
- 75g cocoa powder or powdered drinking chocolate
- 180g plain flour
- 2 tsp baking powder
- 225g caster sugar
- 250g cooked beetroot
- 3 large eggs
- 200ml sunflower oil
- 1 teaspoon vanilla extract
- Icing sugar for dusting
Instructions
- Preheat the oven to 180˚C / 335˚F / Gas 4.
- Sift the cocoa powder, flour and baking powder into a bowl.
- Puree the beetroot in a food processor. Add the eggs, one at a time and next add the vanilla and oil, and blend until smooth. Add the sugar to the mixture.
- Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
- Pour into a greased and lined 9 inch cake tin. Bake for 30-40 minutes, or until the top is firm when pressed with a finger.
- Cool on a wire rack and dust with icing sugar to serve.
Recipe from Riverford Organic Vegetables
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