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Recipe: Beetroot and caraway seed loaf cake

Lottie Storey January 30, 2016

Based on a traditional seed cake, this is quick to make and is a sweet way to use up leftover roots*, especially beetroot, which gives it a cheery colour

BEETROOT AND CARAWAY SEED LOAF CAKE

100g cooked beetroot**
2–4 tbsp milk
50g ground almonds
11⁄2 tsp caraway seeds
150g butter, softened, plus extra to grease the tin
150g caster sugar
3 large eggs, lightly beaten 150g self raising flour, sifted
2 tbsp pearl or demerara sugar, to finish


1 Preheat the oven to 160C/Fan 140C/310F. Lightly grease a 1.5-litre loaf tin and line with baking parchment, then butter the parchment.
2 In a bowl, mash the beetroot with some of the milk until smooth. You can do this in a food processor or with a stick blender
if you like. Mix in the ground almonds and caraway seeds.
3 Using a hand-held electric whisk or mixer, cream together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition.
4 Gently fold in the flour, followed by the beetroot mixture, until just combined.
5 Spoon the mixture into the prepared loaf tin and gently smooth the surface. Sprinkle the pearl or demerara sugar over the top and bake for 55–60 mins, until a skewer inserted into the centre of the cake comes out clean.
6 Leave in the tin for 10 mins, then turn out onto a wire rack to cool completely. This cake keeps well; if anything, it’s better after a couple of days stored in an airtight tin.

Recipe from Love Your Leftovers by Hugh Fearnley-Whittingstall. Photography by Simon Wheeler (Bloomsbury).

* You can replace the beetroot with roast carrots or parsnips. You can use mashed or puréed veg too.
** These can be roasted (or boiled) with salt and pepper, even with some bay and/or thyme, but don’t use any roasted with garlic.

 

Read more: 

From the February issue

Cake in the house recipes

Winter dauphinoise recipe

 

February's The Simple Things is out now - buy, download or subscribe.

InEating Tagsissue 44, february, recipe, cake recipe, cake in the house
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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