1 cup of self raising flour

1 teaspoon of bicarbonate of soda

4 tablespoons of cocoa powder

2 ½ cups of grated raw beetroot


500g full fat cream cheese

1 vanilla pod

250g icing sugar

The juice of 1 lemon


The juice of 1 lemon

200ml water

200g castor sugar

A variety of coloured beetroot, thinly sliced on a mandolin

Preheat the oven to 180°C.

Place the eggs and sugar into the bowl of an electric mixer and beat for 4 minutes at high speed until thick and foamy.

Sift the flour, bicarbonate of soda and cocoa powder.

Add to the egg mixture and mix to combine. Add the grated beetroot and mix until well blended.

Divide the mixture between 2x24cm cake tins that have been greased and lined.

Bake for 45 minutes or until a skewer inserted into the cakes comes out clean.

Remove and cool in the tin for 5 minutes before turning out.

ICING: Combine all the ingredients in a bowl and beat until well combined.

TOPPING: Put the lemon juice, water and sugar in a pot and place over a medium heat, stirring until the sugar has dissolved.

Add the sliced beetroot. Simmer for 1-2 minutes then remove from the heat and allow the beetroot to cool in the syrup

Sandwich the cake layers together with half the icing.

Pile the remaining on top and decorate with the candied beetroot slices.