Dry Ingredients:
75 gm cocoa powder
180 gm plain flour
2 tsp baking powder
10 tbsp brown sugar (200- 250 gm) - I used 200 gm sugar
1 pkt Almond slices (to sprinke on top of cake before baking)
Wet Ingredients:
3 large eggs
200 ml oil or melted butter
200 gm beetroot puree (Boil with skin still soft around 30 min,
discard water and peel skin and blend it into puree) (puree can be kept in fridge
for 2 weeks, or freezer for 1 month)
Method:
1. Beat eggs with sugar add beetroot puree and mix well.
2. Add in oil, mix well.
3. Sift dry ingredients twice.
4. Add wet to dry ingredients till all combine.
5. Pour in 8" cake tin bake at 180 degress for 30 minutes.
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