• 3 medium whole raw beetroot
  • 100g unsalted butter
  • 200g dark chocolate
  • 250g caster sugar
  • 3 apples
  • 100g self-raising flour
  • 1/2 tsp baking powder
  • 25g cocoa powder
  • Zest of 2 oranges
  • 1 and 1/2 tbsp Cointreau
  • Lemon juice (up to 1 tbsp)


  • STEP 1
    Line a 20x20cm baking tray with baking paper. Heat the oven to 180/160 degrees fan. Wearing gloves, to avoid staining your hands, peel, top and tail and quarter the beetroot. Blitz it in a food processor, while it’s still raw. You’re aiming for fine, very small pieces.
  • STEP 2
    Pour the beetroot into a large saucepan with the chocolate and butter. Gently heat to melt the chocolate and butter. Stir the mix as you go and let it begin to simmer.
  • STEP 3
    Turn off the heat and stir in the orange zest, sugar and Cointreau.
  • STEP 4
    Peel, core and quarter the apples. You may want to use lemon juice on the apples while you do this to keep them from going brown. Blitz in a food processor until you make a purée.
  • STEP 5
    Add the apple purée to the beetroot mix.
  • STEP 6
    Sieve the flour into a separate bowl, along with the baking powder and the cocoa powder.
  • STEP 7
    Stir the dry ingredients in with the beetroot mix. Pour it all into the prepared baking tin. Bake for 40-45mins.

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