- In a food processor, blitz one large cooked, peeled beetroot: 175 - 200 grams
- Add and mix in 3 eggs and 190ml sunflower oil
- Fold in 200 grams self raising flour, 175 grams sugar, 75 grams cocoa - or more if wished.
- Spoon into an eight inch square tin: the mixture is not too sloppy, more like stiff meringue.
- Bake at 190 degrees for 45 minutes or until a toothpick comes out clean.
Dust with icing sugar and serve with creme fraiche or cream; or ice with chocolate icing or ganache.
See also BBC Good Food or Nigella.
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