Recipe OF THE WEEK

BEETROOT CHOCOLATE BUNDT CAKE WITH EARL GREY ICING

Serves 12

200g cooked beetroot 100g plain full-fat yoghurt 100ml vegetable oil 150g granulated sugar 3 large free-range eggs 2 tsp vanilla extract 250g plain flour 60g cocoa powder 2 tsp baking powder

½ tsp bicarbonate of soda

½tsp salt Butter or non-stick cooking spray For the Earl Grey icing: 4 tbsp double cream 2 Earl Grey tea bags 180g icing sugar 2–3 tsp warm water, to thin 2 handfuls of mixed berries to decorate

Preheat oven to 180°C. Grease a 20cm/8in bundt pan with butter or non-stick cooking spray. Purée beetroot with a hand blender and set aside. In a large bowl, beat yogurt, oil and sugar together. Add eggs, one at a time, and beat each one in well. Stir in puréed beetroot with the vanilla.

Sift in flour, cocoa, baking powder, bicarbonate of soda and salt, then gently mix until combined.

Pour into prepared pan and bake for 50–60 minutes, or until a skewer comes out clean.

Leave to cool in pan for 10 minutes, then turn out on to a wire rack to cool completely.

To make icing, gently warm cream in a small pan, then remove from heat and add tea bags. Allow tea to steep in warm cream for 5 minutes, swirling cream in the pan occasionally.

Remove tea bags and gently squeeze out any cream back into pan, taking care not to split bags. Leave to cool.

Sift icing sugar into cream and whisk until smooth, adding enough warm water, a teaspoon at a time, to thin to a thick drizzling consistency.

Drizzle over completely cooled bundt cake, running it down the ridges, then top with the mixed berries.