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Beetroot Cake

2 cups grated fresh beetroot
1 cup vegetable oil
1 cup castor sugar
3 eggs
1 1/2 cup flour
3 t baking powder
pinch salt
1 t nutmeg
1/2 cup shredded coconut

Combine all ingredients and bake for 55 to 60 minutes in a moderate
oven (don't want it to rise too quickly).

A fluted flan tin with a pop out base would be good to cook it in
as that will leave attractive markings on the edges. Let it stand
to cool a bit and firm up before releasing it from the tin.

Dust top with icing sugar just before serving so you get the pink
of the cake showing behind the white icing sugar. Serve with
whipped ginger cream.

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