Chocolate Ginger Beetroot Cake

Recipes (continued)

Serves 10-12

2 cups self raising flour ¾ cup dark cocoa

2 teaspoons ground cinnamon

300g beetroot pulp

2 teaspoons grated ginger

300g unsalted butter, softened to room temperature

2 cups caster sugar

2 teaspoons vanilla extract

5 large eggs

150mls milk

Chocolate icing:

250g unsalted butter, softened to room temperature

1 cup icing sugar

100g dark chocolate, melted

1.Preheat the oven to 170°C. Grease and line the base and sides of a 28cm spring form pan with baking paper.

2.Sift the flour, cocoa and cinnamon together. Fold through the beetroot and ginger.

3.Cream the butter, sugar and vanilla for 5 minutes, or until light and fluffy, regularly scrape down the sides of the bowl with a spatula.

4.Add the eggs one at a time, beating thoroughly in between each egg.

5.Fold the flour and beetroot mixture into the egg mixture alternatively with the milk until well combined.

6.Pour batter into prepared cake pan. Bake for 50 to 55 minutes or until cake is firm to the touch and slightly pulling away from the sides of the pan. Cool completely before icing.

7.For the icing, beat butter until pale and fluffy; slowly add icing mixture whilst still beating. Fold through melted chocolate until well blended. Spread evenly over cake.

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