Cardamom-spiced beetroot and chocolate madeleines

Preparation

Finely grate the raw beetroots. Melt the butter. Melt and cool the plain chocolate. Separate the medium eggs.

Method

1. 1 Heat the oven to 190°C/170°C fan/gas 5.
2. 2 Using your hands, squeeze any excess moisture out of the beetroot and set aside (you may want to wear rubber gloves, to avoid staining your hands).
3. 3 Sift the flour into a bowl and stir in the sugar.
4. 4 Mix in the cardamom, butter, beetroot, chocolate and egg yolk.
5. 5 In a clean bowl, whisk the 2 egg whites until stiff.
6. 6 Fold a quarter into the chocolate mixture to lighten it, then gently fold in the rest.
7. 7 Divide the mixture among a 12-hole non-stick madeleine tin and gently level the tops.
8. 8 Bake for 10-12 minutes, until risen and springy to the touch.
9. 9 Remove from the tin and cool on a wire rack.
10. 10 Dust with icing sugar and cocoa powder, to serve.