350g/12oz cooked and peeled beetroot (vacuum-packed is fine, but not pickled beetroot)
1 lemon, finely grated zest only
1 tsp lemon juice
200g/7oz plain flour
1 tsp ground cinnamon
陆 tsp ground ginger
2 tbsp icing sugar
175g/6oz dark muscovado sugar
100g/3陆oz unsalted butter, chilled, cut into roughly 1cm/陆in cubes
125ml/4fl oz double cream
1 free-range egg, lightly beaten
2 large free-range eggs