First apples, then carrots… and now beetroot – in a cake?! Believe it. This super-veggie gives a crumbly, juicy and tasty finish to your regular sponge. My recipe pairs it with wholewheat flour, giving you an excuse to have another one (they’re healthy!), and the density of wholewheat flour holds up the texture and flavour of the beet well.
You’d probably get more of a reddish colour if using white flour, but we’re trying to avoid an excess of refined ingredients here… the icing is the only exception!
57g butter (1/4 cup, softened but not melted)
230g icing sugar (1 cup)
5ml vanilla (1 tsp)