Created by ImPat on October 5, 2018
Step 1: Grate beetroot and mix with 1/3 cup of the caster sugar and set aside for 10 minutes.
Step 2: Stir well to release the juices and place mixture in a sieve over a bowl, pressing down to extract juice and reserve the juice and grated beetroot.
Step 3: Meanwhile, preheat oven to 180C.
Step 4: Grease a 12 cup capacity bundt pan.
Step 5: Sift flour and cocoa together and set aside.
Step 6: Beat butter with remaining caster sugar and brown sugar until smooth and creamy and then add eggs, one at a time, beating well between each.
Step 7: Fold in flour mixture and milk alternately, in 3 batches.
Step 8: Stir in grated beetroot and 1/4 cup of the reserved beetroot juice and reserve remaining juice.
Step 9: Transfer mixture to bundt tine and bake for 1 hour or until cooked when a skewer inserted into cake comes out clean and stand in the tin for 15 minutes then turn out on a wire tack to cool.
Step 10: Meanwhile, for beet glaze, sift icing sugar into a bowl and stir in lemon juice and 2 tablespoon of the reserved betroot juice to form a thin paste that coats the back of a spoon.
Step 11: Place cake on a wire rack over a tray and drizzle icing over the cake.