1. Pre heat oven to 180C (350F)NOT FAN FORCED OVEN. 2. Lightly butter a 25cm round or square cake pan. 3. Sift cocoa powder, flour and baking powder into a large bowl. 4. Stir in sugar and set aside. 5. Puree cooked beetroot in food processor. 6. Add eggs one at a time, mixing after each addition. 7. Add vanilla and oil and wiz until smooth. 8. Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix. 9. Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean. 10. If the cake begins to brown, cover lightly with foil, after about 30 minutes. 11. It WON'T rise a great deal, and the top might crack. 12. Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely. 13. Dust with icing sugar to serve. 14. Can be served with fresh whipped cream or creme fraiche or just delicious plain. ---------------------------------------------------------------------------
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Ingredients
