From the forum:
180g plain flour
75g cocoa
1 tsp baking powder
250g sugar
250g cooked beetroot
vanilla extract
200 ml cooking oil (I use rape)
3 large eggs
Mix the dry ing tog, and puree the beet, then stir in the eggs and oil, and mix all together.
Bake in a cake tin at 180 Dec C for about 50 mins. I put halved glace cherries on, one for each slice i'll cut, around the top of the cake mix.
Variations:
Omit the sugar and put it into fairy cake cases (makes around 30) and make butterfly cakes out of it.
Just use 100g of sugar and make fairy cakes and add glace icing and 100 & 1000.
I think it's perfectly palatable without any sugar, and would therefore be suitable for anyone who has to watch their sugar intake, but will be making it with 100g in future, although the recipe is quite stable without.
The purée is a delightful shade of pink, and the whole mixture is dark red and glossy, kids love it and can lick the bowl out (best bit!).
The texture of this cake is open and moist, and next I'm going to try not mixing it too well, adding chunks of lightly cooked apple, and try it as muffins.
If you make 24 fairy cakes there's enough left for 4 muffin-sized thingys, and I bung in some chocolate chips for these. These are mine!
