Ingredients
¾ cup | Sugar |
2 | Eggs |
300 g | Beetroot, cooked or 420g can beetroot, drained (Main) |
¾ cup | Canola oil |
½ tsp | Vanilla essence/extract |
½ tsp | Salt |
1 ¼ cups | Ground cornmeal flour |
¼ cup | Cocoa powder |
1 tsp | Baking powder |
Chocolate icing
15 g | Dark chocolate, melted (Main) |
50 g | Cream cheese |
1 cup | Icing sugar |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 180C. Line a 20cm cake pan with baking paper.
- Puree the drained beetroot, until smooth. Beat eggs in a large bowl.
- Add sugar and beat well. Slowly beat in oil, until thick.
- Add vanilla essence. Stir in sifted salt, flour, cocoa and baking powder.
- Fold in beetroot. Pour into the prepared cake pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean.
- To prepare chocolate icing, beat cream cheese, until smooth. Mix in chocolate. Sift in icing sugar and mix well. Spread over cake.
A taste of Eat Well straight to your inbox
Sign up for Eat Well recipe inspiration, news and more.By signing up for this newsletter, you agree to NZME’s Terms of Use and Privacy Policy.