Name: Chocolate and Beetroot Cake
Yield: Serves 10
Ingredients: 250 g beetroot, cooked; 3 eggs; 1 tsp bicarbonate of soda; 200 g icing sugar; 190 g self-raising flour; 250 g golden caster sugar; 60 g cocoa powder; 1 tsp vanilla extract; 180 ml sunflower oil, plus more for the tin; pink food colour (optional)

Preparation info

Serves
10

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

Beetroot is a natural dye that gives an amazing pink, and we use it a lot in the bakery. Here it stains the icing instead of the usual synthetic food colour. But, if you want an even brighter pink, cheat and add a little food colour, too. And please, whatever you do, don’t use beetroot in vinegar!

Ingredients

For the Cake

180 ml sunflower oil, plus more for the tin
190 g self-raising flour
60

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Lightly oil a 23cm diameter, 7.5cm deep, round tin, using a piece of kitchen towel, then line the base with baking parchment.

In a large bowl, sift together the flour, cocoa and bicarbonate of soda, then stir