Beetroot cake

Beetroot cake

By
From
How to Cook Cakes
Makes
two 450g tea loaves
Photographer
Peter Cassidy

Beetroot gives this cake a delicious moist crumb and works well with the spices. The flavour is quite subtle, so don‘t be put off! It’s a really lovely winter cake. You will need two 450–500g loaf tins.

Ingredients

Quantity Ingredient
oil, to grease
250g beetroot, cooked and peeled
225g self-raising flour
1 teaspoon baking powder
1/2 teaspoon ground mixed spice
4 eggs
225ml sunflower oil
225g caster sugar
85g sultanas

Method

  1. Heat the oven to 180°C. Oil the 2 loaf tins, then line the base and short sides with a piece of greaseproof paper that extends over the sides.
  2. Grate the beetroot using a fine grater.
  3. Sift the flour, baking powder and mixed spice into a large bowl, then stir in the grated beetroot.
  4. Break the eggs into a medium bowl and beat lightly using a fork, then add the oil and sugar. Add this mixture to the flour and beetroot with the sultanas, and mix together until well combined.
  5. Divide the mixture between the prepared loaf tins and bake in the middle of the oven for 50–60 minutes until a skewer inserted into the centre comes out clean.
  6. Remove from the oven and leave the cakes to cool in the tins for 15–20 minutes, then turn out onto a wire rack, peel away the lining paper and leave to cool completely.
Tags:
cakes
baking
Leiths
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again