Beetroot and walnut cake
Made with seasonal, fresh beetroot to enhance the flavour and vivid coulour, this light yet robust cake is great accompaniment to a steaming pot of tea
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
3 eggs
150ml sunflower oil
50g soft brown sugar
150g white or spelt flour
1Â tsp baking powder
pinch of salt
100g beetroot, grated
60g sultanas
60g walnuts, coarsely chopped
For the icing:
175g icing sugar
3-4Â tbsp water to bind
Â
Equipment:
1 loaf tin 13 x 20cm (5 x 8inch)
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