BEETROOT CAKE
- 120g rice flour
- 20g corn flour
- 40g almond meal
- 40g desiccated coconut
- 200g caster sugar
- ½ teaspoon salt
- 2 teaspoons bi-carb soda
- 1 Tablespoon cinnamon
- 1 Tablespoon ground ginger
- ¾ cup sunflower oil
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 240g grated beetroot
- 3/4 cup crushed pineapple, well drained
Place all dry ingredients in large bowl and mix well.
Mix together all other ingredients and add to dry ingredients. Mix well.
Bake at 180 degrees for about 45 mins until it passes the skewer test.
Allow to cool in tin