Bloodcurdling Beet Cake

Method

1. Sift the flour, cocoa powder and baking powder together (or for speed, just use a whisk to break up any lumps in the flour).
2. Stir in the sugar then add the dried fruit if using.
3. Grate the raw beetroot and add in.
4. In a separate bowl, beat the 2 eggs and combine with the oil.
5. Mix the wet with the dry ingredients and once combined, put into your cake tin.
6. Bake at 160˚C/gas mark 3 for an hour or until an inserted skewer comes out clean.