Beetroot and Hazelnut Sponge Squares

Beetroot is rather 'on trend' when it comes to baking at the moment, but that doesn't make it any less of a worthy ingredient. Here I've added it cooked and grated to a lovely fragrant hazelnut and orange cake mixture, let the oven work its magic, then sliced into squares. Once baked you can enjoy the cheeky little squares naked or embellish as you see fit. You could try a light dusting of icing sugar, or a drizzle of syrup, but I think a simple butter or cheese icing perfumed with vanilla is just heavenly. Have at it!

Prep time: 25 Mins
Baking time: 50 Mins
175g Unsalted Butter (Softened)
180g Golden Caster Sugar
2 Large Eggs and 1 Yolk
The Zest of 1 Orange
100g Ground Roasted Hazelnuts
85g Plain Flour
1tsp Baking Powder
175g Cooked Beetroot (Grated or finely chopped)

Preheat the oven to 180C/350F/Gas 4, grease a small rectangular baking tin (Around 27x22cm) and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time along with the yolk and orange zest. Fold through the hazelnuts, followed by the plain flour and baking powder, then add the beetroot and fold again until evenly combined. Spoon the mixture into your prepared tin and bake in the centre of the oven for around 50 minutes, until toasty brown on top and a metal skewer comes out clean when inserted into the middle of the sponge. When you are happy the sponge is baked remove from the oven and leave to cool in the tin.

When the sponge has cooled remove from the tin, peeling off the baking paper. Slice into squares and decorate. Done done done!