Method

• Preheat the oven to 190°C, line a 20cm cake tin with baking paper
• Melt the butter and chocolate in a glass bowl set over a pan of gently simmering water
• Once melted, remove from the pan and leave to cool
• Blitz the beetroots to a purée in a food processor, then add the eggs, sugar, baking powder cinnamon and vanilla to the bowl
• Add the cooled chocolate and butter mixture and pulse until mixed
• Finally, add the ground almonds and salt and pulse briefly to combine
• Pour this batter into the prepared cake tin and bake for 35–45 minutes, a little longer if middle is still wobbly
• Decorate with the violets and a little icing sugar