We had plenty of beetroot in the Riverford Veg Box last week screaming to be turned into cake. Unfortunately I was low on chocolate (which is unusual as I buy so much but guess it gets eaten quickly!) so no chocolate beetroot cake on the agenda… or brownies. Thankfully I came across Skye Gyngell’s recipe in the Independent.
The cake is slightly like a fruit cake and perfectly nice but a little too dry to get extra yummy shout outs. Its like a milder carrot cake with rasins/sultanas (basically I absolutely hate vine fruit in carrot cake).
Beware, this is a large cake recipe and I made a 21″ round cake and small loaf.
625g/1¼lb self-raising flour
5tsp baking powder
375g/12oz soft brown sugar
500g/1lb beetroot, peeled and grated
375ml/13fl oz vegetable or sunflower oil
5 medium-sized eggs
Preheat the oven to 180C350F/Gas4. Grease and line a 28cm loose-based cake tin. Mix together the flour, baking powder and soft brown sugar in a large bowl. Add the sultanas and grated beetroot.
Beat the oil and eggs together and add to the bowl. Combine using either a wooden spoon or electric mixer. Spoon the mixture into the prepared tin and bake. Substitute carrots for beetroot to turn it into a carrot cake. It works just as well. Place on the middle shelf of the oven and warm and bake for one hour, or until a skewer comes out clean.