Method

• Using a large bowl put in the grated beetroot and the dry ingredients and mix well
• You’ll need all of the beets to be covered in the flour mix
• Using a small bowl mix the oil, eggs/applesauce, and marmalade well, then add it into the beet mix
• Mix altogether and pour into a greased lined cake tin, (23cm is fine)
• Bake for 50-60 minutes or until the top springs back
• Leave to cool on a wire rack
• It’s great as a dessert or for afternoon tea with a serving of yoghurt or cream