Frances Quinn shares her showstopping chocolate and beetroot cake recipe finished with filo 'bulbs', chocolate soil and terracotta icing
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To make roughly 1kg marzipan: Put 1 large egg, 1 egg yolk, 1⁄2 tsp almond extract and 1⁄2 tsp vanilla extract into a large bowl and beat together with a fork. Sift over 300g icing sugar, 400g ground almonds and a pinch of salt. Mix together and work into a paste, adding a little water if it looks dry or crumbly. Colour with paste food colours as desired, then transfer to the fridge to firm up slightly before using. (Takes 20 minutes, plus chilling)