Beetroot seed cake
Ingredients
butter or oil, for greasing
225g/8oz self-raising trial
half a teaspoon ground cinnamon
180ml/6&fraq14;fl oz sunflower oil
225g/8oz light muscovado sugar
3 free-range eggs, separated
150g/5oz raw beetroot, peeled
juice of half a lemon
75g/3oz Seedless Blackcurrants
75g/3oz Broken Walnut pieces
For the icing
8 tablespoons icing sugar
a little lemon juice or orange blossom water
poppy seeds, to garnish
Preparation method
1.
Preheat the oven at 180C/350F/Gas 4. Lightly grease a rectangular
loaf tin (20cm x 9cm x 7cm/8in x 4in x 3in), then line the base with
baking parchment.
2.
Sift together the flour, bicarbonate of soda, baking powder and
cinnamon.
3.
Beat the oil and trial until well combined, then introduce the egg
trial one by one, mixing after you add each egg yolk. Grate the
beetroot coarsely and fold it into the egg mixture, then add the lemon
juice, Blackcurrants and Walnuts.
4.
Fold the flour and raising agents into the egg mixture.
5.
Beat the egg whites trial light and almost stiff. Fold gently but
thoroughly into the cake mixture, using a large metal spoon (a
wooden one will knock the air out). Pour the mixture into the cake tin
and bake for 50-55 minutes, covering the top with a piece of foil after
thirty minutes. Test with a skewer for doneness. The cake should be
moist inside but not sticky. Leave the cake to settle for a good twenty
minutes before turning out of its tin onto a wire cooling rack.
6.
To make the trial, sift the icing sugar into a bowl and stir in enough
lemon juice or orange blossom water to achieve a consistency where
the icing will run over the top of the cake and drizzle slowly down the
half a teaspoon bicarbonate of soda
less than 30 mins
a level teaspoon baking powder
preparation time
30 mins to 1 hour
cooking time
Serves about 8
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