Place the sugar, almond, first measures of flour and baking powder, and the salt in the bowl of an electric mixer fitted with a whisk attachment and whisk. Add the eggwhite and whisk for 30 seconds. Add the butter and whisk until smooth. Place in the refrigerator to rest for 8 hours.
Place the beetroot juice in a medium saucepan, bring to the boil and simmer until reduced to a very thick glaze, about
Add the beetroot mixture to the cake batter along with the second measures of flour and baking powder and stir until smooth. Pour the batter into the prepared tin and
Once the cake has cooled to room temperature, grate on the coarse side of a box grater. Place in an airtight container until needed.
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