Beetroot and walnut cake

Recipe by: Darina Allen

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

Beetroot and walnut cake

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

  • 1 tsp baking powder

  • pinch of salt

  • 100g beetroot, grated

  • 60g sultanas

  • 60g walnuts, coarsely chopped

  • For the icing:

  • 175g icing sugar

  • 3-4 tbsp water to bind

  •  

  • Equipment:

  • 1 loaf tin 13 x 20cm (5 x 8inch)

Method

  1. Preheat the oven to 180°C. Line a loaf tin with a butter paper or baking parchment.

  2. In a bowl, whisk together the eggs, oil and sugar until smooth. Sift in the flour and baking powder, add a pinch of salt and gently mix into the egg mixture. Stir in the grated beetroot, sultanas and walnuts. Pour into the prepared tin.

  3. Bake for 45-50 minutes or until a skewer comes out clean. Cool on a wire rack. Next make the icing.

  4. Sieve the icing sugar, beat in the water gradually to a stiff consistency. Spread evenly over the cake, allow to drizzle down the sides, leave for 5 minutes and scatter with deep-fried beetroot and pumpkin seeds. To deep-fry beetroot, peel the outer skin off the beetroot. Using a peeler, slice thin rings of the beetroot. Allow to dry on kitchen paper for 20 minutes. Deep-fry until crispy.

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