If you haven’t yet discovered the delicious and surprising combo of beetroot and chocolate cake, this is the perfect introductory recipe. Try it with a dollop of crème fraîche. Preheat the ...

Preheat your oven to 180°C and line an 8 x 10inch tin with parchment. Place the butter and sugar into a saucepan and melt over a low heat, set aside. Blitz the beetroot draining any excess juice ...

Stir in the grated beetroot, sultanas and walnuts. Pour into the prepared tin. Bake for 45-50 minutes or until a skewer comes out clean. Cool on a wire rack. Next make the icing. Sieve the icing ...

Once smooth, stir in the grated beetroot. Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing. To make the ...

Preheat your oven to 180°c or 160°c fan. Grate the cooked beetroot into a bowl and put to one side. Grease an 18cm (7 inch) ...