Thanks to
Andy & Donna
for this delicious recipe
Its easy & makes a huge slab cake which you can cut and freeze, this cake is lovely & moist & improves with keeping so make a day or so ahead and store in fridge
B
eetroot
C
ake
2
fresh beetroot cooked & mashed
2.5 cups flour (1/2 Pl - 1/2 SR)
2.5 cups sugar (castor is best)
375 mls oil
4 eggs
4Tbls cocoa
2 tspn vanilla essence
pinch salt
Method
1. Mix eggs, sugar, & oil well
2. Add beetroot, vanilla & salt
3. Sift flour, cocoa together & add to rest.
4. Mix with spoon.
5. Grease lge baking tray, bake at 190°
preheat oven
Icing
Make icing and mix in a tspn of peanut paste. spread over top of cake. sprinkle with nuts
For substitute ingredients & cup measures see
abbreviations