Beetroot cake from (Paleo cookbook)

I tried this out when it was warm. I left it in fridge over night and tasted it but not as good as being warm so warm up a piece before serving. I whipped up some heavy raw organic grass fed cream (not paleo)and topped it off a little. Not a very sweet cake. Pic is from camera phone so it's not the best resolution :o(

Ingredients
2 large beetroot or 2 cups worth of grated beetroot
1½ cups almond meal
½ cup cocoa powder
1/3 cup honey
1tsp baking powder (optional, not paleo)
3 eggs
A few drops of coconut and/or maple extract..(optional). (Frontier makes a good one found@Whole Foods, Home Economist or gourmet markets) about $4 bucks/2 fl oz bottle but a few drops goes a long way!

Instructions
Pre-heat oven to 356 degrees Fahrenheit.
Peel beetroot and boil in water for 40-60min, or
until tender and cooked through. Remove from pan
and leave to cool.
When beetroot has cooled, grate and remove excess
liquid.
Place grated beetroot in a large mixing bowl along
with other ingredients and combine well using a
wooden spoon.
Line a cake tin with baking paper and poor in
beetroot mixture.
Place in oven for 50-60min or until cooked. Test by
inserting a knife into the middle of the cake, if it
comes out clean it is cooked through.

NOTE: If you would prefer not to use baking powder,
separate 2-3 eggs and beat the egg whites until stiff peaks
form, then fold into the zucchini mixture. This will help in
aerating the cake