Chocolate and beetroot loaf cake
1 ¼ cups ( 185g) self- raising flour, sifted ¼ cup ( 25g) Dutch cocoa, sifted 1 cup ( 220g) caster sugar 125g unsalted butter, melted 2 eggs, lightly beaten 1 cup ( 250ml) milk 1 teaspoon vanilla extract 2 cups ( 300g) grated raw beetroot+
Preheat oven to 180C. Put the flour, cocoa, sugar, butter, egg, milk and vanilla in a large bowl and whisk until combined. Add the beetroot and mix to combine. Pour into a 10cm x 21cm ( 2- litre capacity) lightly greased loaf tin lined with nonstick baking paper. Bake for 45– 50 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool. Serves 8– 10.