200gm dark chocolate broken into chunks
250gm cooked beetroot (Ettrick Gardens)
5 eggs (Agreeable Nature)
250gm brown sugar
1 tsp baking powder
1/4 tsp vanilla extract
1/2 tsp cinnamon
240gm ground almonds
Pinch of salt
Decorate with violets and a little icing sugar.
Preheat the oven to 190°C, line a 20cm cake tin with baking paper.
Melt the butter and chocolate in a glass bowl set over a pan of gently simmering water. Once melted, remove from the pan and leave to cool.
Blitz the beetroots to a purée in a food processor, then add the eggs, sugar, baking powder cinnamon and vanilla to the bowl. Add the cooled chocolate and butter mixture and pulse until mixed. Finally, add the ground almonds and salt and pulse briefly to combine.
Pour this batter into the prepared cake tin and bake for 35–45 minutes, a little longer if middle is still wobbly.
Decorate with the violets and a little icing sugar.
Recipe from Elizabeth Marshall.