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)
Method
Preheat the oven to 180°C. Line a loaf tin with a butter paper or baking parchment.
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.
Bake for 45-50 minutes or until a skewer comes out clean. Cool on a wire rack. Next make the icing.
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.
