250g cooked beetroot grated
200g caster sugar
250g sunflower oil
220g self-raising flour
80g cocoa powder
pinch of salt
Pre-heat your Everhot oven to 180C.
Mix sugar, oil, eggs, flour, cocoa and salt.
Gently mix beetroot in and transfer to a lined 20cm round cake tin.
Bake for 30min.
Once cool, frost with cheese icing (recipe below).
Serve with a dollop of cream or creme fraiche or, try this topping of cheese icing:
200g soft cheese (full fat)
150ml double cream
100g icing sugar
Whisk the sugar with the soft cheese. Add double cream and whisk until stiff.
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Telephone: 0131 226 2255
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Telephone: 01620 842741