Beetroot cake
Although this sounds a little strange, beetroot actually works incredibly well in desserts, its closest equivalent is a carrot cake.
625g/1¼lb self-raising flour
5tsp baking powder
375g/12oz soft brown sugar
250g/8oz sultanas
500g/1lb beetroot, peeled and grated
375ml/13fl oz vegetable or sunflower oil
5 medium-sized eggs
Preheat the oven to 180C350F/Gas4. Grease and line a 28cm loose-based cake tin. Mix together the flour, baking powder and soft brown sugar in a large bowl. Add the sultanas and grated beetroot.
Beat the oil and eggs together and add to the bowl. Combine using either a wooden spoon or electric mixer. Spoon the mixture into the prepared tin and bake. Substitute carrots for beetroot to turn it into a carrot cake. It works just as well. Place on the middle shelf of the oven and warm and bake for one hour, or until a skewer comes out clean.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies