Beetroot and White Chocolate Cake

It's a pretty damn good cake and doesnt taste of beetroot


1. Pre-heat oven to 160o C.

2. Blend the beetroot, vanilla extract and sunflower oil in a food processor.

3. Sift the flour, cocoa powder, baking power and salt into a bowl.

4. In a seperate bowl whish the caster sugar and the eggs together.

5. Whisk the beetroot mixture into the caster and eggs mix and then fold in the sifted dry ingredients.

6. Stir in the white chocolate chunks.

7. Grease and line a 28cm cake tin and pour in cake mixture.

8. Bake for about 45 minutes (test by cake springing back to touch and skewer inserted into the middle comes out clean).

9. Cool on wire rake. Once cold dust with cocoa powder and serve with double cream.

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