Ingredients
- 50g butter
- 100ml oil (Dunford Grove)
- 200g soft brown sugar
- 200g self-raising flour
- 1 tsp baking powder
- 2 eggs (Agreeable Nature)
- 300g grated raw beetroot (Etrrick Gardens, Oamaru Organics)
- 1 medium apple (75g) grated (Ettrick Gardens, Willowbrook Orchard)
- ½ tsp mixed spice
- 75g toasted walnuts or hazelnuts (optional) (Hazelnut Estate)
- Zest of one orange
- Glaze
- 200ml water
- 150g caster sugar
- .
Vendors
BEETROOT CAKE
Method
- Pre heat the oven to 180C Heat the butter in a small pot until it browns and smells nutty
- Add the oil, mix and leave to cool
- Whisk the eggs and sugar until pale and thick
- Continue whisking and gradually pour in the oil and butter mixture so that it thickens up and emulsifies
- Sift the flour, baking powder and spice together and fold through the egg mixture
- Add the grated carrot and apple and remaining ingredients and mix gently together until just combined
- Pour into a greased and lined tin
- Bake for 40 minutes – 1 hour (or until a skewer comes out clean)
- To make the syrup - heat the sugar and water in a small pot until the sugar dissolves
- Prick the cake all over with a skewer or fork and douse with the syrup so that the cake soaks it all up, this will add not only flavour but moisture
- Serve simply with natural yoghurt
- It will keep for at least 4 days
Comments
This cake is ruby red in colour and deep and rich in flavour. It is a similar to a carrot cake in technique but more like a syrup cake in texture. Serves 6-8
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