You will need a 24cm springform cake for this recipe. The cooked beetroot moistens the cake crumb and gives an earthy – can’t quite put your finger on it if someone didn’t tell you it had beetroot in it – sweetness to this intense chocolate cake.
Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm round cake tin with baking parchment.
Mix the rice flour, ground almonds, bicarbonate of soda, cocoa powder and sugar in a large bowl.
Blend 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 mixture to the dry ingredients and mix to combine.
Pour into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is firm to touch.
Cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completely.