If you follow our day to day and gardening blogs you will know how much we love beetroot. It grows really well here, we have a constant supply all year round without having to store it. We have eaten it raw, roasted (which we both love) and now in a cake. My sister-in-law liked it and one of our spanish friends asked me to cook him one, so it must be good. As a bonus it contains no fat but it is very moreish.

200 g sugar...white or brown
4 large eggs (separated)
200g raw beetroot, grated
Grated zest and juice of 1 orange
100 g of sultanas
100 g ground carob powder
200g self raising flour
1 tsp ground cinamon
nutmeg to taste
pinch of salt
olive oil for greasing the tin.

Beat the sugar and eggs together with an electric whisk until creamy.
Stir in the beetroot,orange zest and juice, sultanas and carob powder.
Mix the flour, salt and spices together and then fold them into the mixture.
Beat the egg whites in c clean bowl until soft peaks form.
Fold this into the mixture carefully.
Pour mixture into a loaf tin oiled and covered with baking parchment
Cook on 170 C for about an hour or until a skewer inserted comes out clean.
Cool completely.
Wrap in tinfoil and leave for 3 days before cutting.
This allows the flavours to mix. We ate it with butter spread over the slice and it was very nice!