Time to make: 1 hr 10 mins (Hands-on time: 25 mins, Cooking time: 45 mins)
1 1/2 cups (200g) flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup soft brown sugar
1/2 teaspoon vanilla essence
3/4 cup oil
2 cups grated beetroot
1/4 cup apple purée
1 orange, zest
5 tablespoons icing sugar
1 orange, rind curls and juice
175g extra-light cream cheese spread
2 passionfruit, pulp
fresh mint, to decorate
Step 1 Grease and line a 23cm-round cake tin base with greaseproof paper. Preheat oven to 180°C.
Step 2 In a bowl, sift flour, baking powder, baking soda, cinnamon and salt. Add sugar.
Step 3 In a separate bowl, beat eggs together with vanilla and oil and pour into flour mixture. Beat until smooth. Add beetroot, apple purée and orange zest. Beat again.
Step 4 Spoon into prepared tin. Bake for 35 minutes. Turn oven down to 170°C and cook for 10 more minutes, or until a skewer comes out clean when inserted. Cool cake completely before icing.
Step 5 To make icing, beat icing sugar with orange juice. Beat with cream cheese until smooth. Spread over top of cake. Decorate with orange curls, passionfruit pulp and mint.
Use a reduced-fat spread with no less than 60 per cent fat to ensure no difference in taste or texture.