Ingredients
For the cake
125g wholemeal, self-raising flour
100g white self-raising flour
˝ teasp bicarbonate of soda
1 teasp baking powder
˝ teasp ground cinnamon
170ml sunflower oil
200g light muscovado sugar
3 eggs (separated)
250g vacuum pack of cooked beetroot, grated (messy!)
Juice of half a lemon
100g sultanas or raisins
75g mixed seeds (pumpkin, sunflower, linseed, sesame)
For the icing
8 tablespoons icing sugar, sifted
lemon juice
poppy seeds
Method
Set the oven at 180 deg. C or gas mark 4. Lightly grease 2 small rectangular loaf tins or a deep 8” (20cm) round cake tin. Line with parchment.
Sift together both flours, bicarb. of soda, baking powder and cinnamon. Beat the oil and sugar with a food mixer until well creamed then introduce the beaten egg yolks.
Fold in the grated beetroot, lemon juice, raisins or sultanas and the seeds. Fold in the flour and raising agents and combine thoroughly.
Beat the egg whites until soft peaks form. Fold into the mixture with a metal spoon. Pour into the cake tin and bake for around 50-55 mins or until cooked. You may need to cover the cake with tin foil after 30 minutes.
Leave to cool and settle in the tin.
To make the icing, sieve the icing sugar in a bowl and add the lemon juice to achieve a running consistency. Pour over the cooled cake, allowing it to dribble down the sides. Sprinkle over the poppy seeds to finish.
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