Cacao and white beetroot makes for a light, delicious cake. Instead of the more familiar red beetroot and chocolate cake, I've used the seasonal white beetroot, which makes for a less dense, but delicious sponge.
Preparation Time: 15 minutes
1 vanilla pod
25ml Jersey milk
1/4 white beetroot
100g self raising flour
Scrub and wash the beetroot. Slice it into fine strips and place in a saucepan of simmering water for 10 minutes.
Once cooked, transfer the beetroot to a bowl along with the butter, egg and vanilla.
Grate in the cacao and sift the flour over the top.
Combine using a metal spoon.
Pour into a cake tin lined with baking paper and place in the oven for 20 minutes at 160 degrees.
Remove from the oven and allow to cool for at least 10 minutes.