Beetroot Cake



7 oz butter

9 oz beetroot

7 oz dark 70% cocoa chocolate

4 tbsp hot, strong, coffee

5 oz plain flour

1 level teaspoon Cream of Tartar

1/2 level teaspoon Bicarbonate of Soda

3 tbsp cocoa powder

5 large eggs

6 1/2 oz caster sugar


Pre heat the oven to Gas Mark 4

Grease and line an 8”, double-bottomed, cake tin

Boil the beetroot for about an hour and a half, drain, cool and slip the skins off.

Blend the beetroot to a coarse puree in a food processor.

Melt the chocolate in a bain marie and add the coffee. Remove from the heat and stir in the butter until melted.

Sift together the dry ingredients.

Separate the eggs and whisk the yolks until frothy.

Stir the egg yolks in to the chocolate mixture then fold in the beetroot.

Whisk the egg whites to stiff peaks and then fold in the sugar. Fold the egg white mixture into the chocolate and beetroot mixture.

Fold in the dry ingredients.

Turn the mixture into the tin and bake in the middle of the oven for about 40 minutes.