SPICED BEETROOT CAKE - Diary free

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Ingredients

60g crystallised ginger

4 eggs

125ml sunflower oil

200g dark brown soft sugar

220g finely grated beetroot

½ small orange, zest

1½ tsp ground cinnamon

2 tbsp ground ginger

60 g crystallised ginger

240g self-raising flour

½ tsp baking powder

Method

Preheat the oven to 180˚C.

Chop the crystallised ginger and put in a large bowl. Add the eggs, oil, sugar, beetroot, orange zest, spices then whisk together. Stir in the flour and baking powder.

Pour into a greased baking tin and bake for 45 minutes, until risen, golden and springy to the touch. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.

If desired top with cream cheese frosting.