Beetroot cake

We were shopping in Ilva a few weeks back and ended up in the cafe where they were selling Beetroot cake. Knowing that we had beetroot growing in the garden we passed it by in favour of scones, swearing to make our own when they were grown.

So today we did. A quick Googlage showed that Riverford had the best recipe, which we doubled as we had so much beetroot to use.

It’s quite low fat. Just beetroot, sugar, sultanas, sunflower oil, eggs, flour and baking powder in various quantities, mixed together and thrown into two tins. We cooked each one for an hour, took them out to cool, and then sliced out the first wedge to eat. It was a bit strange at first, and far more beetrooty than we’d expected, although why that was the case I don’t know. There was a lot of the stuff in it, after all.

Once you got past that, though, it was lovely, and I’m glad we have another loaf in the freezer for when this first one is gone. Not least because it means I won’t have to spend another hour getting purple fingers from an hour of grating half a kilo of beetroot.

Related posts:

1. How to boil (and freeze) beetroot
2. Beetroot and Broccoli
3. Easy Coffee Cake recipe