Purple Velvet Torte (Beetroot Cake)

|Purple Velvet Torte (Beetroot Cake)|beetroot|325g beetroot grated250ml agave nectar4 eggs125ml grapeseed oil1 tablespoon vanilla extract½ teaspoon almond extract75g cocoa powder½ teaspoon sea salt|Heat the beetroot and agave and bring to boil in a medium saucepan. Cover and reduce to simmer for 30 minutes until beetroot is soft. Puree mixture in blender on highest speed until smooth. Blend in eggs oil vanilla almond extract cocoa and salt. Ensure that it is thoroughly incorporated. Grease a 23cm tin and pour batter in. Bake at 180 degrees Celsius for 30 to 35 minutes until knife inserted into the centre comes out clean. Cool and serve.|30.00 minutes|1|/recipes