1.4 KiB
Beetroot seed cake
Ingredients
- 225 grams self-raising flour
- 0.5 teaspoons bicarbonate of soda
- 1 teaspoons baking powder
- 0.5 teaspoons ground cinnamon
- 180 milliliters sunflower oil
- 225 grams light muscovado sugar
- 3 pieces eggs, separated
- 150 grams raw beetroot, grated
- 0.5 pieces lemon, juice
- 75 grams sultanas
- 75 grams raisins
- 75 grams mixed seeds (sunflower, pumpkin, linseed)
- 8 tablespoons icing sugar
- lemon juice
- orange blossom water
- poppy seeds
Directions
Pre-heat the oven to 180℃. Grease and line a rectangular (20cmx9cm) loaf tin.
Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Beat the oil and sugar in a food mixer until well creamed, then add the egg yolks 1 at a time.
Add the beetroot, sultanas or raisins, lemon juice and seeds. Fold in the flour.
Beat the egg whites to soft peaks. Fold gently into the mixture. Pour into the loaf tin and bake for 50-55 minutes, covering the top with tin foil after 30 minutes. Test for done with a skewer. Cool in the tin for 20 minutes before turning out.
To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to make a consistency you can drizzle over the top of the cake. Scatter with poppy seeds and allow the icing to set before serving.
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author: Nigel Slater, "Tender v1"
tags: Cakes and Biscuits