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- 500 g raw beetroots, preferably organic, scrubbed clean
- 2 thumb-sized pieces fresh ginger, finely chopped
- 3 large free-range eggs, separated
- 150 ml honey
- 170 ml olive oil
- 2 vanilla pods, seeds from
- 2 heaped teaspoons baking powder
- 100 g polenta
- zest and juice of 1 orange
- 1 good pinch salt
- 1 good pinch allspice
- 1 good pinch cinnamon
- 150 g plain flour
- 200 g crme frache
- 1 wineglass vin santo, Marsala or sherry
- 2 heaped tablespoons caster sugar
Directions:View on Jamie Oliver
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