#eggcake

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INGREDIENTS

100ml rapeseed oil, plus extra for greasing

175g (drained weight) vacuum-packed beetroot (not in vinegar)

175g dark soft brown sugar

200g self-raising flour

1 tbsp baking powder

50g cocoa powder

200g 0% fat natural yogurt

2 tsp vanilla extract

For the icing

100g icing sugar

50g dark chocolate (at least 80% cocoa solids)

1 tbsp cocoa powder

3 tbsp skimmed milk

dark chocolate shavings, to serve (optional)

Method

STEP 1Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.

STEP 2Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.

STEP 3Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.