Beetroot Cake

Beetroot CakeWe 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
250g/8oz sultanas
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.


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