Jamie Oliver's Surprise Cake!

I didn't realise this was dairy-free until after I had eaten it.
I baked it when my mum and sister came round, as a 'surprise' surprisingly!
It was only when I was eating a second helping later that day that I suddenly realised I had used no dairy products. I immediately packaged the leftover half of the cake and sent it home with my sister to give to my dad to get his verdict.
Verdict: Delicious. We all thought so!

550g raw beetroots
2 thumb-size pieces ginger, finely chopped
3 large organic eggs
150ml honey
170ml olive oil
seeds from a vanilla pod
2 heaped teaspoons baking powder
100g polenta
zest and juice 1 orange
pinch salt
pinch allspice
pinch cinnamon
150g plain flour

Boil the beetroots until soft, then drain and allow to cool a little. The water you boil them in goes a gorgeous colour - if anyone finds a good use for this, let me know. I'd keep it in a nice jar for now.
Rub the skins off and then mash the beetroot in a food processor or with a masher til smooth.
Preheat oven to 180 degrees C.
Put beetroot puree, ginger, egg yolks, honey and olive oil in a bowl and add the seeds from the vanilla pod. Whisk together and then add baking powder, polenta, orange zest and juice, salt, allspice, cinnamon and flour.
In a seperate bowl beat the egg whites until stiff and fold them into the beetroot mixture.
Get yourself a 10in / 25cm cake tin or cheesecake mould and rub with butter and a little flour to stop the cake from sticking. You could also line with greaseproof to be extra sure.
Pour in the mixture and bake for around 35 min until spongey.

Jamie serves his with a creme fraiche and Marsala sauce, but obviously if you are steering clear of dairy, then opt out of this. His sauce is made from creme fraiche and a wineglass of Marsala whisked together with 2 heaped tablespoons of caster sugar and the seeds of another vanilla pod.