Beetroot and Walnut cake
This recipe comes all the way from the Sun House in Galle on the south coast of Sri Lanka. I’ve adapted it slightly for our ingredients (dairy-free).
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
Ingredients
3 free-range organic eggs
150ml sunflower oil
25g soft brown sugar
150g white or spelt flour
1 teaspoon baking powder
pinch of salt
100g beetroot, grated
60g sultanas
60g walnuts, coarsely chopped
For the icing:
175g icing sugar
zest of 1 lemon
3-4 tablespoons lemon juice to bind
To decorate:
deep-fried beetroot
toasted pumpkin seeds
Equipment:
1 loaf tin 13 x 20cm (5 x 8inch)
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