250 g white chocolate
250 g Yeo Valley Unsalted Butter
150 g plain flour
2 tsp baking powder
250 g golden beetroot, cooked
250 g organic granulated sugar
Grease and line with parchment paper a 10in square baking tin.
Melt the butter and add the white chocolate and stir until the chocolate starts to melt, be careful not to overheat the chocolate as it will start to split. Blend the cooked beetroot to a puree and add to the butter and chocolate and stir.
In an electric mixer, using the paddle attachment add the sugar and eggs and mix until pale and light in colour.
Slowly add the chocolate mix in 3 batches, mix thoroughly, then add the sieved flour, baking powder.
Pour into the baking tin and bake for 25 mins at 160°c or until golden brown, you want it to still have a slight wobble.
Remove from the oven and cool on a wire rack, once cool, remove from the tin and slice into portions, sprinkle with icing sugar and serve.