50g bitter cocoa powder
180g plain flour
1½tsp baking powder
Pinch of salt
250g caster sugar
300g cooked fresh beetroot
200ml corn oil
1tsp vanilla extract
Heat the oven to 180C/Gas mark 4. Butter and flour an 18cm (7in) round or square cake tin.
Sift the cocoa powder, flour, baking powder and salt into a bowl. Mix in the sugar and set aside.
Purée the beetroot in a food processor. Add the eggs, one at a time, then add the corn oil and vanilla and beat until smooth.
Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix, using a rubber spatula, and pour into the prepared cake tin.
Bake for 40 minutes, or until an inserted skewer comes out clean. It won’t rise a great deal and the top may crack a bit. Allow to cool a little before removing from the tin, then leave to cool completely on a wire rack. To serve, dust the cake with icing sugar or bitter cocoa powder, and cut into generous slices.
Soak the Scan Bran in enough boiling water to mash them up and then add all the other ingredients and mix well
Line a quiche dish with a silicon paper cake liner and pour the mixture in
Microwave on full power for 7 minutes (850 watt)
Turn out on to a wire rack immediately and allow to cool