Beetroot Cake

Moist and fresh, and earthy-tasting, this cake owes all of its finer points to the inclusion of the beetroot.

• 3 small fresh beetroot(250g)
• 250 g butter, softened
• 3 teaspoons finely grated lemon rind
• 1 cup( 220g) caster sugar
• 4 eggs
• 1 cup(150g) dried currants
• 1 cup(150g) plain flour
• 1 cup(150g) self-raising flour

1. Position oven shelves; preheat oven to moderate. Grease deep 20-cm round cake pan, line base and side with baking paper.
2. Using vegetable peeler, peel beetroot thinly;coarsely grate beetroot
3. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, beating until just combined between additions. Mixture might curdle at this stage, but will come together later.
4. Transfer butter mixture to large bowl. Using wooden spoon, stir in beetroot, currants and flours. Spread mixture into prepared pan.
5. Bake cake in moderate oven about 1and 1/2 hours.
6. Stand cake 10 minutes, then turn onto wire rack. Dust with sifted icing sugar, if desired.

Serves 22,  per serving:10.5g fat, 852 kJ

Tips

• The same amount of coarsely grated carrot or zucchini can be substituted for beetroot

Storage

Cake can be kept in an airtight container for up to one week, or in a refrigerator for up to 3 weeks.

Source: The Australian Women's Weekly