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Line a large baking tray with parchment and pre-heat the oven.
Using a potato peeler, slice half of the beetroot onto the large baking tray, brush the slices with a little oil and bake for 20-25 minutes.
Line two 20cm/8” round, loose bottom cake tins.
Grate the remaining beetroot into a large bowl.
Add the melted butter and eggs and mix together well.
Put the flour, baking powder, walnuts and sugar into a food processor and blitz until combined.
Tip this into the beetroot mixture and stir well.
Divide the mixture between the prepared tins and smooth the tops.
Bake for 30-35 minutes.
Turn out the cakes to cool on a cake rack.
Filling and topping
Heat the butter, cream and sugar in a saucepan stirring until dissolved.
Simmer for 3 minutes then remove from the heat and stand for 3 minutes to cool.
Spread some of the filling onto one cold cake and place the other on top.
Spread the remainder over the top and sides of the cake.
Press the prepared beetroot slices into the top.
Equipment
Potato peeler, large baking tray, two 20cm/8" round, loose bottom cake tins
Temperature
180°C, Fan 160°C, 350°F, Gas 4
Cooking time
20-25 minutes +30-35 minutes
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