When you fancy something unusual.


  • 50 g cocoa powder
  • 180 g wholemeal spelt flour
  • 1 ½ teaspoons of baking powder
  • pinch of sea salt
  • 200 g agave syrup
  • 300 g cooked fresh beetroot
  • 3 free range eggs
  • 150 g sunflower margarine
  • 1 tsp vanilla extract
  • for the topping:
  • 5 tblsp ricotta cheese
  • 2 tblsp agave syrup
  • 1 medium orange (grazted zest)
  • equipment:
  • 18 cm (7in) round or square cake tin (greased and floured.)


  • Heat the oven to 180°C/Gas 4.
  • Sift the flour, cocoa, baking powder and salt into a bowl.
  • Place the cooked peeled beetroot into a food processor and blend.
  • Add the eggs, agave syrup, margarine and vanilla. Blend.
  • Place into a large bowl and stir in the dry mix until well combined.
  • Spoon into the prepared cake tin and smooth the top.
  • Place in the centre of the preheated oven and bake for 40 minutes.
  • Place on a wire wrack to cool thoroughly.
  • Mix the ricotta cheese, agave syrup, and orange rind together.
  • Spread generously over the top of the cake and serve.

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