1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Grease and line a 23cm square tin with greaseproof paper and set aside.

2

Put the eggs, sugar and low fat spread in a large bowl and whisk with an electric mixer for 5 minutes or until pale and fluffy. Beat in the beetroot, vanilla extract, and melted chocolate using a spatula or wooden spoon. Sift the flour, cocoa and baking powder over the top and fold in with a metal spoon.

3

Pour into the prepared tin, level off the top and bake for 20 minutes or until firm to the touch. Allow to sit in the tin for 5 minutes before turning out onto the rack to cool. To make the icing, combine the icing sugar with a drop of pink food colouring and add a tiny splash of water to get a thick consistency. Drizzle over the cake, allow to set and then cut into 12 squares.