I should have never even attempted to make this thing look appetising.
½ cups pureed fresh beetroot
2 cups wholemeal flour
1 ½ cups brown sugar
½ cup cocoa
3 teaspoons baking powder
1/4 cup finely chopped macadamias
½ cup vegetable oil (macadamia)
4 eggs, beaten
1 tablespoon Bundaberg rum
(PREPARED IN ADVANCE) Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour.
Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
Preheat the oven to 180C. Lightly oil and flour a 25 cm circular cake tin.
Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
In another bowl, mix oil, eggs, beetroot, and rum. Fold into the dry ingredients.
Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.
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