BEETROOT CAKE

 

This cake is ruby red in colour and deep and rich in flavour.  It is a similar to a carrot cake in technique but more like a syrup cake in texture.

Serves 6-8

50g butter

100ml oil

200g soft brown sugar

200g self-raising flour

1 tsp baking powder

2 eggs

300g grated raw beetroot

1 medium apple (75g) grated

½ tsp mixed spice

75g toasted walnuts or hazelnuts (optional)

Zest of one orange

Glaze

200ml water

150g caster sugar

Method

Pre heat the oven to 180C

Heat the butter in a small pot until it browns and smells nutty. Add the oil, mix and leave to cool.

Whisk the eggs and sugar until pale and thick. Continue whisking and gradually pour in the oil and butter mixture so that it thickens up and emulsifies.

Sift the flour, baking powder and spice together and fold through the egg mixture.

Add the grated carrot and apple and remaining ingredients and mix gently together until just combined.  Pour into a greased and lined tin. Bake for 40 minutes – 1 hour (or until a skewer comes out clean).

To make the syrup - heat the sugar and water in a small pot until the sugar dissolves.

Prick the cake all over with a skewer or fork and douse with the syrup so that the cake soaks it all up, this will add not only flavour but moisture.

Serve simply with natural yoghurt.

It will keep for at least 4 days.