37 lines
1.4 KiB
Markdown
37 lines
1.4 KiB
Markdown
# Beetroot seed cake
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### Ingredients
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* 225 grams self-raising flour
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* 0.5 teaspoons bicarbonate of soda
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* 1 teaspoons baking powder
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* 0.5 teaspoons ground cinnamon
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* 180 milliliters sunflower oil
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* 225 grams light muscovado sugar
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* 3 pieces eggs, separated
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* 150 grams raw beetroot, grated
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* 0.5 pieces lemon, juice
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* 75 grams sultanas
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* 75 grams raisins
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* 75 grams mixed seeds (sunflower, pumpkin, linseed)
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* 8 tablespoons icing sugar
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* lemon juice
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* orange blossom water
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* poppy seeds
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### Directions
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Pre-heat the oven to 180℃. Grease and line a rectangular (20cmx9cm) loaf tin.
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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.
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Add the beetroot, sultanas or raisins, lemon juice and seeds. Fold in the flour.
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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.
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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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### Meta
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author: Nigel Slater, "Tender v1"
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tags: Cakes and Biscuits
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