Beetroot Cake

This cake turned out to be a moist, dense and rather rich cake, especially served with the cream fraiche sauce.

Ingredients: Cake
1 lb. 2 oz raw beets (I used yellow beets)
2 thumb sized pieces of fresh ginger, finely chopped
3 large eggs, separated
5.5 fluid oz. honey
3/4 cup olive oil
1 tsp. vanilla extract
2 heaping tsp. baking powder
2/3 cup polenta
zest and orange juice of 1 orange
pinch of salt
pinch of ground allspice
pinch of cinnamon
1.25 cups of all-purpose flour

Ingredients: Topping (optional)
7 oz creme fraiche
1 wineglass of vin santo, Marsala or sherry
2 heaped Tbs. sugar

Method: Cake
1. Boil the beets until soft, and then drain and allow to cool a little. Rub the skins off, and then mash until smooth.
2. Preheat the oven to 350F.
3. Put the beet puree, ginger, egg yolks, honey, vanilla extract and olive oil in a bowl, Whisk together.
4. Add the baking powder, polenta, orange juice and juice, salt, allspice, cinnamon and flour and mix.
5. In a separate bowl beat the egg whites until stiff, and fold them into the mixture.
6. In a 10-inch springform pan (I only have a 9 inch) grease and flour the cake tin.
7. Pour in the mixture. Bake for around 35min until spongy. (a toothpick should come out clean).
8. Allow to cool.

Method: Topping
1. Whisk together creme fraiche, with the alcohol, add the sugar, and perhaps add some vanilla extract. Adjust to taste.

From Jamie Oliver's Jamie's Kitchen, pp. 278-9.