1. For the ricotta, heat 1 litre of milk and 1 cup of heavy cream.

2. When you see bubbles on top, add 4 tbs of white vinegar and 1/2 tsp of salt.

3. Remove from flame and set it aside for 30 minutes.

4. Strain the curdled milk through a muslin lined sieve.

5. Place a heavy object on top and leave it for 2-3 hours.

6. You will end up with a soft cheese. Measure 1/2 cup of this and refrigerate the remaining.

1. Pressure cook the beetroot for 5 minutes.

2. Remove from water and allow it to cool.

3. Peel the skin and chop into small pieces.

4. In a food processor, add the beetroot, milk and ricotta. Blend well.

5. Now add the oil and vanilla essence and blend until smooth.

6. In a large bowl, mix flour, sugar, baking powder, baking soda and cocoa powder.

7. Make a well in the centre and add the blended beetroot mixture.

8. Gently mix them both using a wooden spatula.

9. Pour the batter into a greased baking tray. My tray is 14" *10".

10. Preheat oven to 180C. As my tray was black in colour I set the temperature to 160C.

11. Bake for 15 minutes or until a tooth pick inserted comes out clean.

12. When cool, dust the top with icing sugar using a fine sieve.

13. Cut into small squares and serve.