Seeded Beetroot Cake

Butter or oil, for greasing
225g self-raising flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp ground cinnamon
180ml sunflower oil
225g light muscovado sugar
3 free-range eggs, separated
150g raw beetroot, peeled
Juice of half a lemon
75g sultanas or raisins
75g mixed seeds (such as sunflower, pumpkin and linseed)

  • Preheat the over at 180C
  • Sift together the flour, bicarb, baking pownder and cinnamon
  • Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one
  • Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined
  • Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting
  • Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooded one will knock the air out)
  • Pour the mixture into a greased, lines cake tin and bake for 50-55 minutes, covering the top with a piece of foil after 30 minutes
Original Source: 

Nigel Slater