Ingredients
11 total- 100 g of rice flour
- 100 g of ground almonds (or fine/medium rolled oats, blended to a powder)
- 1 tsp of bicarbonate of soda
- 75 g of cocoa powder
- 250 g of caster sugar
- 250 g of cooked, peeled beetroot, plus one small cooked beetroot, for the icing
- 3 medium eggs (or 2 large)
- 200 ml of vegetable oil, plus extra for greasing
- 100 g of butter
- 200 g of icing sugar
- 100 g of cream cheese
Method
4 stepsStep 1
Preheat oven to 180°C/160°C fan/gas 4. Grease and line a 20cm round cake tin. Mix the rice flour, almonds, bicarbonate of soda, cocoa powder and sugar in a bowl.
Step 2
Blitz the beetroot in a food processor or blender, then add the eggs one at a time, whizzing between each addition. Pour in the oil and process until smooth. Add the beetroot to the dry ingredients and mix to combine.
Step 3
Pour the mixture into the cake tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean and the cake is firm to touch. Cool in the tin for 5 minutes, then remove to a wire rack.
Step 4
To make the icing, beat the butter with the icing sugar until smooth. Add half the cream cheese, beat well, then mix in the rest. Grate the beetroot into a sieve over a small bowl, and press down to collect the juices. Stir the juice into the icing to get a nice pink tone. Wait for the cake to cool completely before icing.