• 200 g (7 oz) butter, melted, plus extra for greasing
  • 200 g (7 oz) soft light brown sugar
  • 200 g (7 oz) raw beetroot, peeled and grated
  • 150 g (5 oz) whole mixed nuts, toasted and chopped
  • 3 eggs, separated
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon ground cinnamon
  • grated rind and juice of 1 orange
  • 200 g (7 oz) rice flour
  • 3 tablespoons ground almonds
  • 200 g (7 oz) cream cheese
  • 1 tablespoon icing sugar
  • 150 g (5 oz) whole mixed nuts

Grease a 20 cm (8 inch) round deep cake tin.

Whisk together the melted butter and sugar in a large bowl until pale. Stir in the beetroot, two-thirds of the nuts and the egg yolks.

Stir together the baking powder, cinnamon, orange rind and juice, flour and ground almonds in a separate bowl. Add to the beetroot mixture and beat until smooth.

Whisk the egg whites in a large clean bowl until they form soft peaks, then fold into the beetroot mixture.

Spoon the mixture into the prepared tin and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 45–50 minutes until firm to the touch. Remove from the oven and transfer to a wire rack to cool.

Beat together the cream cheese and icing sugar in a bowl, then smooth the icing over the top of the cooled cake. Decorate with the whole nuts.

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