Beetroot Cake

Beetroot is a staple ingredient in Polish cooking, it is so versatile that it can be used to make delicious moist cakes.  If you have some rose petals to hand, they always look nice as a finishing touch.

100 ml sunflower oil, plus extra for greasing

200 g cooked beetroot (not in vinegar), roughly chopped

200 g dark soft brown sugar

200 g self-raising flour

½ tsp baking powder

½ tsp bicarbonate of soda

25 g cocoa powder, plus extra dusting

1 tsp vanilla extract

200 ml soured cream

125 g dark chocolate chips

For the frosting

150 g cream cheese

50 g softened unsalted butter

75 g icing sugar

2 lb (900 g) loaf tin

Grease and line 2 lb (900 g) loaf tin.  Preheat your oven to 180 c/gas 4.

Use a food processor to puree the beetroot with the oil and brown sugar.  Tip this into a mixing bowl.

Sieve the self-raising flour with the baking powder, bicarbonate of soda and cocoa.  Fold the flour mix into the beetroot puree and stir to combine.  Add the vanilla extract, soured cream and chocolate chips and mix thoroughly.  Pour into the prepared tin, smooth the top, bake for 45 minutes to an hour.

Test to see if the cake is cooked by inserting skewer into the centre – it should come out clear.   Leave to cool in the tin for 10 minutes, then remove from the tin and leave to cool completely on a wire rack.

To make the frosting, beat the cream cheese and butter together.  Add the icing sugar a little at a time and mix until you have a smooth frosting.  Spread the frosting on top of the cake and dust lightly with cocoa powder.

Paul Hollywood The Weekend Baker