Beetroot cake recipe
"I love the jewel tones in this cake when it is cut open – a rich beetroot colour speckled with golden sultanas and cranberries, packed full of flavour with roasted, chopped hazelnuts and spices. This cake goes particularly well with morning coffee or afternoon tea – it is what I would call an ‘anytime cake’."
Storage: This cake stores, well wrapped in greaseproof paper and tin foil in the fridge, for up to 7 days.
Ingredients
- 200 ml groundnut oil
- 250 g golden caster sugar
- 3 medium eggs, whites and yolks separated
- 3 tbsp milk
- 150 g raw beetroot, peeled and grated
- 100 g roasted hazelnuts, chopped
- 100 g golden sultana and dried cranberry mix
- 200 g plain flour
- 2 tsp baking powder
- 0.5 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 0.5 tsp cream of tartar
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 30 mins
- Serves: 10
Step-by-step
- Preheat the oven to 190C/gas mark 5. Liberally spray a ring mould with non-stick spray.
- Whisk together the oil and sugar in a large bowl until combined. Add the egg yolks and milk and continue to whisk until you have a smooth batter. Stir in the grated beetroot, nuts and vine fruits.
- In a separate bowl, mix together the flour, baking powder and spices. When well mixed, stir into the beetroot cake batter.
- Place the egg whites in a clean bowl and whisk until just foaming. Add the cream of tartar and continue to whisk on full speed until they reach the stiff peak stage.
- Fold the egg white foam into the batter in three stages until smooth and well combined.
- Transfer the cake mixture to the prepared tin and bake for 30–35 minutes or until a skewer inserted in the centre comes out clean.
- Remove from the oven and place on a wire rack to cool. Run a knife around the edge of the cake before turning out onto a serving plate or cake stand.
Recipe taken from Mich Turner's Cake School, published by Jacqui Small
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