Beetroot Chocolate Cake With Beetroot Glaze

Grate beetroot and mix with 1/3 cup of the caster sugar. Set aside for 10 minutes. Stir well to release the juices. Place mixture in a sieve over a bowl, pressing down to extract juice. Reserve juice and grated beetroot.

Meanwhile, preheat oven to 180°C. Grease a 12-cup capacity bundt tin. Sift flour and cocoa together and set aside.

Beat butter with remaining caster sugar and brown sugar until smooth and creamy. Add eggs, one at a time, beating well between each. Fold in flour mixture and milk, alternately, in 3 batches.

Stir in grated beetroot and cup of the juice. Reserve remaining juice. Transfer mixture to bundt tin and bake for 1 hour or until cooked when a skewer inserted into cake comes out clean. Stand in tin for 15 minutes then turn out on a wire rack to cool.

Meanwhile, for beet glaze, sift icing sugar into a bowl. Stir in lemon juice and 2 tbs of the reserved beetroot juice to form a thin paste that coats the back of a spoon.

Place cake on a wire rack over a tray. Drizzle icing over the cake.