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Beetroot Cake

By Louise

Beetroot Cake

Preparation : 25 min Resting : 05 min
Cooking : 55 min Equipment :
Difficulty :
Rating :
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Serves Lots! :
butter for greasing
225 g self-raising flour
half a teaspoon bicarbonate of soda
half a teaspoon ground cinnamon
180 ml sunflower oil
225 g light muscovado sugar
3 eggs, separated
170 g raw beetroot, peeled, grated
juice of half a lemon
75 g sultanas or raisins
75 g mixed seeds (such as sunflower, pumpkin whatever the shop has)
150 g icing sugar and lemon juice for icing
75 g poppy seeds
1Preheat the oven at Gas 4. Lightly grease a 8in round cake tin about 4 inches deep
2Sift together the flour, bicarbonate of soda, baking powder and cinnamon.
3Mix the oil and sugar with electric whisk or food processor, add the egg yolks one by one, mixing after you add each egg yolkGrate the beetroot and fold it into the egg mixture, then add the lemon juice, sultanas and the mixed seeds. mix well.
4Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting.
5Beat the egg whites until light and almost stiffFold thoroughly (slowly) into the cake mixture, using a large metal spoon. Pour the mixture into the cake tin and bake for 50-55 minutes.Test with a skewer. The cake should be moist inside but not sticky.
6Once cooled make the icing, Drizzle it over the cake and scatter with the poppy seeds
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