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.
Step 1
Method
Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm round cake tin with baking parchment.
Step 2
Mix the rice flour, ground almonds, bicarbonate of soda, cocoa powder and sugar in a large bowl.
Step 3
Blend the beetroot in a food processor or blender, then add the eggs one at a time, whizzing between each addition.
Step 4
Pour in the oil and process until smooth.
Step 5
Add the beetroot mixture to the dry ingredients and mix to combine.
Step 6
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.
Step 7
Cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completely.