Although this sounds a little strange, beetroot actually works incredibly well in desserts, its closest equivalent is a carrot cake.
625g/1¼lb self-raising flour
5tsp baking powder
375g/12oz soft brown sugar
500g/1lb beetroot, peeled and grated
375ml/13fl oz vegetable or sunflower oil
5 medium-sized eggs
Preheat the oven to 180C350F/Gas4. Grease and line a 28cm loose-based cake tin. Mix together the flour, baking powder and soft brown sugar in a large bowl. Add the sultanas and grated beetroot.
Beat the oil and eggs together and add to the bowl. Combine using either a wooden spoon or electric mixer. Spoon the mixture into the prepared tin and bake. Substitute carrots for beetroot to turn it into a carrot cake. It works just as well. Place on the middle shelf of the oven and warm and bake for one hour, or until a skewer comes out clean.Reuse content