CHOCOLATE BEETROOT CAKE
9oz cooked beetroot, 3oz cocoa powder, 7oz plain flour, 2 tsp baking powder, 8 oz caster sugar ,3 large eggs, 7 fl oz sunflower oil, 1 tsp vanilla extract,
Oven 350F/180C/gas mark 4 line a 9 ” tin.
Puree the beetroot in food processor, add the eggs one at a time, then the vanilla and oil and blend until smooth. Add the sugar.
Sift all dry ingredients together and add the beetroot mixture and mix lightly. Pour into the prepared tin and bake for 35-40 minutes. Test with skewer to check, Cool
MARMALADE SCONES
8 oz wholemeal flour, 5 oz natural yoghurt, 2oz marmalade, 2oz butter, 1 tbsp muscovado sugar, ½ tsp salt, ½ tsp baking ,sesame seeds
Oven to 425F/220C/ Gas 7.
Mix the flour, salt and baking powder, Rub in the butter and stir in the sugar and marmalade, Add the yoghurt to make a soft dough.
Knead lightly and roll to 1″ thick, Cut into 2″ rounds, Brush with mile and sprinkle with sesame seeds. Bake for 12-15 minutes..