Beetroot and Walnut cake

Method

1. Preheat the oven to 180˚C/350˚F/Gas Mark 4. Line a loaf tin with a butter paper or baking parchment.

2. In a bowl, whisk together the eggs, oil and sugar until smooth. Sift in the flour and baking powder, add a pinch of salt and gently mix into the egg mixture. Stir in the grated beetroot, sultanas and walnuts. Pour into the prepared tin. Bake for 45-50 minutes or until a skewer comes out clean. Cool on a wire rack.

3. Next, make the icing. Sieve the icing sugar, add the lemon juice gradually to a stiff but spreadable consistency. Spread evenly over the cake, allow to drizzle down the sides, leave for 5 minutes and scatter with deep-fried beetroot (see below) and pumpkin seeds and a little grated lemon zest.

4. To deep-fry beetroot, peel the outer skin off the beetroot. Using a peeler, slice thin rounds off the beetroot. Allow to dry on kitchen paper for 20 minutes. Deep-fry until crispy (no higher than 150°C/300°F). Dry on kitchen paper.