No need to add red food colouring — the beetroot does it for you. 

Words: Jenny Somervell

INGREDIENTS

2 medium beetroot, cooked & peeled
½ cup orange juice
1½ cups softened butter
1½ cups brown sugar
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp salt

METHOD

Roughly chop the beetroot and process to a smooth paste with the orange juice in a food processor or liquidiser.

Cream butter and sugar, add the vanilla extract and beetroot paste. Sift the flour, salt and baking powder and mix well. Pour into a greased and floured cake tin and cook at 160°C until cooked, about 50 minutes.

Top with your favourite icing and sprinkle with chopped nuts.

Tip: for a spicier cake, add ¼ tsp freshly ground nutmeg.