Transcript

Chocolate beetroot cake

½ cup cocoa powder
2 cups plain flour
1½tsp baking powder
Pinch of salt
2 cups caster sugar
2 cooked fresh beetroot (slice into chunks and boil for seven minutes. Drain and cool)
3 eggs
¾ cup canola oil
1tsp vanilla extract

Heat the oven to 180C and oil/flour a medium 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 canola oil and vanilla and process until smooth.

Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix with a wooden spoon then pour into the cake tin.

Bake for 40 minutes, or until an inserted skewer comes out clean. Cool a little before removing from the tin then turn out on a wire rack. Serve dusted with icing sugar.