Beetroot Cake with White Cheese and Almonds

Step 1

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

Peel and grate the 2 beetroots on the large holes of a box grater. You should have about 1.5 cups of grated beetroot.

Step 3

In a large bowl, whisk the 3 eggs and 1 cup sugar until pale and frothy, about 2 minutes. Slowly whisk in the 0.5 cup vegetable oil.

Step 4

Fold in the grated beetroot, 1.5 cups flour, and 2 teaspoons baking powder until just combined—do not overmix.

Step 5

Pour the batter into the prepared pan. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 6

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 7

Spread the 1 cup white cheese over the top of the cooled cake, sprinkle with the 0.5 cup sliced almonds, and drizzle with chocolate sauce just before serving.