1 Preheat the oven to 180°C | 350F | gas 4.
2 Wash, peel, and finely grate the beetroot.
3 Separate the eggs and beat the sugar with the egg yolks. Mix together the flour, cornflour and baking powder, and stir into the egg mixture. Add the beetroot and ground almonds, and mix well.
4 Whisk the egg white and then fold into the well-mixed ingredients.
5 Grease the cake tin and scatter the breadcrumbs inside.
6 Pour the cake mixture into the tin (tin with a removeable base), smooth the top, and bake for about 60 minutes on the lowest shelf of the pre-heated oven. Test with a skewer or sharp knife, and if necessary, cover the surface with aluminium foil to prevent the top from becoming too dark.
7 Remove the cake from the tin and allow to cool.
8 Beat together the cream cheese, icing sugar and vanilla essence until smooth, and ice the top of the cake. Decorate with dried beetroot shortly before serving.