Chocolate beetroot cake

Ingredients

100g rice flour
100g almond meal
1 teaspoon bicarbonate of soda
75g cocoa powder
250g caster sugar
250g (about 4 small) cooked beetroot (see note below)
3 eggs
200mL olive or vegetable oil
1 teaspoon vanilla essence
Grated chocolate to decorat

Method

Preheat oven to 180°C.

Grease and line a 20cm cake tin with baking paper.

Mix rice flour, almond meal, bicarbonate of soda, cocoa powder and sugar in a large bowl. In a food processor, puree beetroot and then add eggs one at a time, whizzing in between each addition.

Pour in oil and vanilla, whiz until smooth.

Ahh, what a pretty colour! Pour beetroot mixture into dry ingredients and mix to combine.

Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean.

And the cake is firm to touch. Set aside to cool.

Turn cake onto a wire rack to cool completely, then place on a plate and sprinkle with grated chocolate.

Notes:

This recipe is adapted from the wonderful cake served at The Fat Possum café on Magnetic Island—a friend on holiday brought it back for me.
Better than a postcard!!
To prepare beetroot, scrub well, trim stems and roots to within 3 cm of bulbs.
Prick bulbs all over with a skewer.
Place in a heat-proof dish and add 2 cm water.
Cover and microwave on High (stirring once) for 10 minutes, or until cooked when tested with a skewer.
Drain and peel beetroot wearing rubber gloves to prevent stains on fingers.
This makes a large cake; I had enough mixture to make six small muffins as well.
The recipe can also be doubled to make two cakes – freeze one for emergency entertaining purposes!
Recipe created by Melissa Hughes for Kidspot.