Ingredients

• Ingredients 200g flour 90g caster sugar 1 tsp baking powder 1/2 tsp bicarbonate of soda 2 small beetroot, peeled, boiled and pureed 150g chocolate 1 tbsp golden syrup 1 tsp balsamic vinegar for the frosting: 100g icing sugar 1 tbsp cocoa powder 1 tsp vanilla extract for the topping: 100g raspberries 1 tbsp icing sugar

Preparation

• Method Pre-heat the oven the 180 degrees celsius. Sift the flour, baking powder and bicarb into a large bowl. Gently stir through the caster sugar. Peel and boil the beetroot for around an hour and then puree in a blender. Whisk together with the golden syrup and balsamic. Melt the chocolate in a double broiler and add to puree – stir until smooth. Make a well in the centre of the flour mixture and add the wet ingredients. Gently fold and transfer to a lined cake tin. Bake for 30-35 mins or until a skewer comes out clean. Allow the cake to cool completely before frosting – to make the cake completely even and suitable for the raspberry topping, slice off the top with a serrated knife. Mix the icing sugar, cocoa powder and vanilla extract together before adding some water a tablespoon at a time (approx. 50-75ml or until it reaches the desired consistency), and beat with a spatula until thick and smooth. Spread over the whole cake using a palette knife. Muddle the raspberries, leaving a few whole before stirring through the icing sugar. Just before serving top the cake with the raspberry mixture and slice.