Chocolate Beetroot Cake with Ricotta and Orange

Serves 12
175 grms wholemeal spelt flour or fine wholemeal flour
55 grms cocoa powder
1 1/2 tsp baking powder
sea salt
300 grms cooked fresh beetroot
3 free range eggs
150 grms sunflower margarine
200 grms avage, maple syrup or honey
1 tsp vanilla extract

for the topping:
5 tbsp. ricotta cheese
2 tbsp. agave or maple syrup
grated rind od 1 medium orange

 Preheat oven to Gas 4/180*C/350*F

Lightly oil a 20 cm round or square cake tin. Oil the tin and dust with flour. Shake off the excess flour.

Sift flour, cocoa powder, baking powder and a pinch of salt into a bowl. Peel the cooked beetroot if required and blend in a food processor or with a hand blender. Whisk the eggs, agave syrup, margarine and vanilla extract in a large bowl. Stir into the dry mix until well combined. Spoon into the prepared cake tin and spread out until smooth. Bake in the centre of oven for 40 mins. Check with a skewer to see that it's cooked through. Leave in the tin for 5 minutes then turn onto a cooling tray to cool thoroughly.

Mix the ricotta cheese, agave syrup and orange rind and spread generously over the top of the cooled cake and serve.