Embedded Files
This recipe has been kindly sent in by Lesley Russell, it has beetroot in it
Ingredients
Ingredients
225g gluten free flour
200g demerara sugar
300g cooked beetroot
3 tablespoons milk
70g cocoa
150ml sunflower oil
3 large eggs
Method
Method
Preheat the oven to 180c/350f/Gas 4.
Line the base of a 20 cm/8 inch round loose-bottom cake tin with a disc of baking parchment.
Lightly brush the sides of the tin with oil.
Sift the flour and cocoa into a large mixing bowl and stir in the sugar.
In a food processor blend together the oil, beetroot, eggs and milk and pour over the dry ingredients. MIX THOUROUGHLY.
Spoon the mixture into the prepared tin and level with the back of a spoon.
Bake for 40 minutes or until a skewer comes out clean when inserted into the centre of the cake. Transfer to a wire rack to cool completely.
Google Sites
Report abuse