Ingredients
Method
1.Position oven shelves; preheat oven to 180°C. Grease deep 20cm-round cake pan; line base and side with baking paper.
2.Using a vegetable peeler, peel beetroot thinly; coarsely grate beetroot.
3.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, beating until just combined between additions. Mixture might curdle at this stage, but will come together later.
4.Transfer butter mixture to large bowl. Using wooden spoon, stir in beetroot, currants and flours. Spread mixture into prepared pan.
5.Bake cake in oven about 1½ hours.
6.Stand cake 10 minutes, then turn onto wire rack; turn top-side up to cool. Dust with sifted icing sugar, if desired.
It’s a good idea to wear disposable gloves when peeling and grating beetroot, as it will stain your skin. If you’re using a wooden chopping board, wash it as fast as possible after beetroot has come into contact with it to remove stains. Scrubbing the board with coarse cooking salt should help remove any stubborn stains. The same amount of coarsely grated carrot or zucchini can be substituted for beetroot. Sultanas, chopped raisins, or finely chopped seeded dates could be substituted for currants. Cake can be kept in an airtight container for up to 1 week, or in refrigerator for up to 3 weeks. Cake can be frozen for up to 3 months.
Note
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