50g bitter cocoa powder
180g plain flour
1½tsp baking powder
A pinch of salt
250g of Total Sweet Xylitol
300g cooked fresh beetroot, peeled
3 free range eggs
200ml corn oil
1tsp vanilla extract
For the frosting:
1 fresh beetroot, peeled
125g unsalted butter, softened
200g Total Sweet powder (put Total Sweet in a blender)
This cake wows not only with its look and taste, but also its star ingredient.
- Heat the oven to 180C/gas mark 4. Greaseproof an 18cm (7in) round or square cake tin.
- Sift the cocoa powder, flour, baking powder and salt into a bowl. Mix in the Total Sweet and set aside.
- Purée the beetroot in a food processor. Add the eggs, one at a time, then add the corn oil, vanilla and beat until smooth.
- Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix, using a rubber spatula, and pour into the prepared cake tin.
- Bake for 40 minutes, or until an inserted skewer comes out clean. It won’t rise a great deal and the top may crack a bit. Allow to cool a little before removing from the tin, then leave to cool completely on a wire rack.
- Cut your cake into three layers and cover each, including the top, with frosting – see below.
- Cut into generous slices and enjoy!
For the frosting
- Grate the beetroot into a cup and leave for 5-10 minutes.
- Meanwhile, cream the butter until smooth, pale and fluffy.
- Fold in the mascarpone and powdered Total Sweet.
- Sieve the grated beetroot juice so you’re left with the juice and add this drop by drop to the butter icing mix, whilst stirring, until you have the desired pink colour.