Chocolate Beetroot Cake

A low-fat, low-cal chocolate cake which uses beetroot instead of fat to give density and moisture

• Ready In: 2 hrs
• Serves: 10

Ingredients

• 1 1⁄2 cups  pureed fresh beetroots
• 2  cups  wholemeal flour
• 1 1⁄2 cups brown sugar
• 1⁄2 cup  cocoa
• 3  teaspoons baking powder
• 1⁄4 cup  finely chopped  macadamias
• 1⁄2 cup  vegetable oil
• 4  eggs, beaten

Directions

1. Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
2. Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
3. Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
4. Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
5. In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
6. Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.