Beetroot and carrot cake

Preheat oven to 150C/gas 2. Oil and line a 20cm loose-bottomed cake tin.

Sift the flour, baking powder, bicarbonate and cinnamon into a large bowl. Add the beetroot, half the carrot, and mix evenly. Put 2 egg whites into a bowl and whisk until soft peaks form. Put the remaining yolks and whole eggs in a bowl with the caster sugar and beat with an electric whisk for 4-5 mins until pale and thick.

Drain the pineapple juice into a pan. Chop the pineapple and add it with the egg whites and whisked eggs to the flour mix and lightly fold until evenly mixed. Spoon into the cake tin. Scatter over the rest of the carrot and dust with the icing sugar.

Bake for 75 mins, then cover with foil and bake for a further 15 mins or until a skewer in the centre comes out clean. Turn out onto a wire rack and cool.

Simmer the pineapple juice for 5-6 mins until syrupy. Drizzle over the warm cake and leave to cool.