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Photo 05-02-2020, 15 35 51.jpg


Ingredients ~ serves 10

For the cake:

3 organic free range eggs

175g caster sugar

250g cooked beetroot, peeled

125g olive oil

110g light rye flour

Pinch salt

1/2 tsp rosewater

1.5 tsp baking powder

30g cocoa powder


For the ganache:

150ml Organic double cream

100g 70% dark Single origin, agroforestry chocolate eg Madecasse

1 tbsp unrefined golden caster sugar

Rose petals and candied beetroot to decorate


  • Preheat oven to 160C. Grease and line a 23cm cake tin

  • Whisk the eggs and sugar together in a large mixing bowl with an electric mixer until pale and thick

  • Blend the beetroot and oil together until smooth

  • Sift the remaining dry ingredients into another bowl. Gradually fold this into the beaten egg mix using a large metal spoon. The fold in the beetroot mix.

  • Pour the cake mix into the tin and bake for approx. 45 minutes until an inserted skewer comes out clean and the cake is springy to the touch. Allow to cool on a wire wrack.

  • For the ganache put the chocolate in a mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stir to dissolve the sugar. Bring to the boil, then immediately remove from the heat, pour over the chocolate and whisk until smooth and glossy. Allow to cool down a little until thick enough to spread on the top of the cake.

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