Fleur Sullivan's Beetroot Cake

There’s more than one way to kill a beetroot. There were never any recipes for it back in the days apart from to slice and pickle it and have with a cold Sunday roast. Here is a beetroot cake that will allow a beetroot to have a much more glamorous finale – you’ll just love it! This recipe is Lily Jones’ – she is an East London Artisan baker. It has been adapted to suit the gluten free amongst us.


500g raw beetroots, peeled and finely grated
120ml olive oil
60ml freshly squeezed, smooth orange juice
80g root ginger, peeled and finely grated
150g raisins
6 tablespoon runny honey
1 ½ teaspoons vanilla extract
Finely grated zest of 2 lemons
½ teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking powder
360g instant polenta
4 eggs, separated
50g brown sugar
Fresh fruit, such as berries or sliced peaches, for filling
Handful chives, chopped

Frosting :
Dash of beetroot juice to colour - optional
100g icing sugar – optional
400g mascarpone cheese


1. Preheat oven to 180 degrees C fanbake, grease and line 2 x 18cm round cake tins.

2. Combine the beetroot, oil, juice, ginger, raisins, honey, vanilla, lemon zest and spices in a bowl. Put the baking powder and polenta in a separate bowl and stir to combine

3. Beat the egg yolks with the brown sugar until creamy and increased in volume – approximately 4 minutes
Stir into beetroot mix

4. In a clean bowl, whisk the egg whites until stiff peaks form. Stir the polenta evenly into the beetroot mix then fold in the egg whites

5. Divide the mixture between the prepared cake tins and level out the edges. Bake for 30-35 minutes, or until a cocktail stick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely

6. Beat the beetroot juice and icing sugar, if using, into the mascarpone. Spread the cake rounds with the frosting, then add the fruit, sandwich together and sprinkle with the chopped chives.