Despite the strange combination of ingredients, the cake is very good. The amount of sugar used is the minimum simply because I don't like cakes too sweet.
Preparation: 10 minutes
Cooking time: 40 minutes
Total: 50 minutes
Calories: total 1381 kcal, per serving 173 kcal
Low fat; Vegetarian
180g self raising flour
250g precooked beetroot
80g brown sugar
90g ricotta cheese
1 tsp cinnamon
1 tsp mixed spice
1. Cut the beetroot into small pieces.
2. Soak the sultanas in hot water for five minutes, then drain.
3. Beat the egg with sugar, ricotta cheese, cinnamon and mixed spice. Stir in beetroots, sultanas and flour. Mix all ingredients well. The mixture will turn pink, sticky but not liquid (to make a softer dough, free to add another egg or a little milk).
4. Butter a 22cm (9 in) cake tin. Pour in the dough and level the top with a spatula. Bake in preheated oven for 40 minutes at 180C/350F/Gas4.