CHOCOLATE BEETROOT CAKE
75 GRAMS COCOA POWDER
180 GRAMS PLAIN FLOUR
2 TEASPOONS BAKING POWDER
250 GRAMS CASTER SUGAR
250 GRAMS COOKED FRESH BEETROOT
3 LARGE EGGS
1 TEASPOON VANILLA EXTRACT
200 MLS CANOLA OIL
ICING SUGAR, TO DUST (OPTIONAL)
. PREHEAT OVEN TO 180 DEGREES CELCIUS
. LIGHTLY GREASE A 20CM ROUND OR SQUARE CAKE TIN.
. SIFT COCOA POWDER, FLOUR AND BAKING POWDER INTO A LARGE BOWL. STIR IN SUGAR AND SET ASIDE.
. PUREE BEETROOT IN A FOOD PROCESSOR, THEN ADD EGGS ONE AT A TIME, MIXING AFTER EACH ADDITION. ADD VANILLA AND OIL AND WHIZ UNTIL SMOOTH.
. MAKE A WELL IN THE CENTRE OF DRY INGREDIENTS, ADD BEETROOT MIXTURE AND LIGHTLY MIX.
. POUR INTO CAKE TIN AND BAKE FOR 50 – 60 MINUTES, OR UNTIL A SKEWER INSERTED INTO THE CENTRE COMES OUT CLEAN. THE CAKE MIGHT NOT RISE A GREAT DEAL, AND THE TOP WILL CRACK.
. REMOVE FROM OVEN AND COOL FOR 15 MINUTES IN PAN, THEN REMOVE TO A WIRE RACK TO COOL COMPLETELY.
. DUST WITH ICING SUGAR TO SERVE.
