Prepare the quinoa: put it in a fine mesh strainer, rinse it under running cold water rubbing the seeds with each other with your fingers (for at least 1 minute) and drain well. Heat 0.5 tsp of olive oil in a pot over a medium heat and fry the drained quinoa for about 1 minute till the rest of water evaporates. Add water, 0.25 tsp salt and bring to a boil. Lower the heat and cook covered for approx. 15 minutes. Take it out from the heat and let it rest covered for 5 minutes more. Fluff the quinoa with a fork. The quinoa has to be dry, in case there is still some water left, transfer it to a strainer and let it drain completely.

Preheat an oven to 170 Celsius degrees (fan oven).

Grease a 23 cm loose-bottom cake tin with oil and line it with baking paper.

In a food processor combine milk, eggs and vanilla extract; add oil and cooked quinoa, whizz again until smooth.

Sieve the cocoa, baking powder and baking soda to a bowl; mix it with the sugar and salt, add the quinoa mixture and stir it well.

Pour the mixture into the tin and put in the hot oven. Bake for 40 minutes.

Make the icing: melt each type of chocolate separately with 3 tbsp of milk in a heatproof bowl over a pan of boiling water (if you would like to get pink icing add the beetroot juice or the colourant to the white chocolate).

When the cake is baked, take it out from the oven, leave it in the tin for 10 min. Afterwards, put it on a plate and cool. Spread the dark icing and then pour the pink (white) icing in a decorative way.