4oz soft brown sugar
5oz wholemeal self raising flour
1oz cacao powder
Half teaspoon bicarbonate of soda
Half teaspoon vanilla extract
8oz beetroot puree
Sift the dry ingredients together.
Cream together the butter and sugar, and beat in the eggs one at a time.
Add the beetroot purée and vanilla extract and mix thoroughly.
Fold in the dry ingredients and pour into a lined cake tin.
Cook at 170degrees for about 30-40minutes, until a cocktail stick comes out clean.
Alternatively use the batter to make individual cupcakes.