Nigel Slater’s Beetroot Seed Cake

blog-recipe-1

I love this cake because I don’t feel too guilty either making or eating it, I reckon it has a fairly healthy slant, with all the seeds and beetroot.

I use less sugar than the recipe says, 45gms less and I don’t miss it but it’s up to you. I also replace the sunflower oil with olive oil.

See I told you it’s positively healthy, a guilt free cake!

225 gms self raising flour
Bicarbonate of soda 1/2 tsp
Baking powder a scant tsp
Ground cinnamon 1/2 tsp
Light muscavado sugar 225 gms
Egg 3 separated
Raw beetroot 150 gms
Juice of 1/2 lemon
Sultanas or raisins 75 gms
Mixed seeds ( pumpkin , sunflower ,linseed ) 75gms

For the icing
8 tbs icing sugar
Lemon juice
Poppy seeds

Set the oven at 180/ gas 4.

Lightly butter a 500 gm loaf tin and line it lengthways with baking paper, leave a length on either side so when the cake is cooled you can just run a palette knife along the sides and then take hold of either side to pull the cake out safely.

Sift together the flour , baking powder, soda and cinnamon ( I whisk it in a big bowl with a hand whisk).

Beat the oil and sugar in a food mixer until well creamed, then introduce the egg yolks one by one.. Grate the beetroot coarser and fold it in, then add the lemon juice and seeds and sultanas or raisins.

Fold the flour and raising agents and cinnamon into the mixture , with clean mixer beat the egg whites until stiff.

Fold gently into the mixture,pour the cake batter into the prepared tin and bake in the centre of the oven for 50/55 minutes. Check after 1/2 hour and if you feel it’s browing too much, cover the top with a piece of foil.

Check with a skewer for oneness, it should be moist but not sticky. Leave the cake to settle for 15 minutes before lifting out of the tin.

To make the icing ( wait till the cake has cooled) whisk the icing sugar, squeeze the other 1/2 of the lemon and slowly add it drop by drop, stirring with a spoon until you have achieved a dropping consistency, you want it to run over the top of the cake and drizzle slowly down the sides.

Scatter the top with poppy seeds.

Leave to set before eating, Enjoy your Beetroot Seed Cake.

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