Photo by elena antoniou
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Prep time
20 minutes
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Cook time
22 minutes
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Serves
12
Ingredients
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200
Grams unsalted butter.
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170
Grams cooked and mashed beetroot.
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200
Grams icing sugar
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100
Grams cocoa powder
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120
Grams chickpea flour
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4
Eggs
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1
Heaped teaspoon backing powder
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Vanilla
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Pinch of salt
Directions
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Turn oven on at 175 degrees Celsius.
Line a 30 centimeter tray with non stick baking paper.
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Beat together the icing sugar and eggs, add the mushed beets and continue beating lightly.
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Melt the butter in a bowl and stir in the cocoa until well blended, add this to the egg mixture.
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Stir in the chickpea flour, backing powder, vanilla and salt.
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Pour in the backing tray and cook for about 22 minutes.
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