Monday, 2 August 2010

Root Vegetable Cake: Ginger and Beetroot

Fresh beetroot? Pickle it? Throw it in a soup, a smoothie or a salad? It’s got limited options. I had heard of a ginger and beetroot chutney and this recipe confirms that ginger and beetroot go deliciously well together.

I have a great carrot cake recipe and decided to switch the carrots with beetroot and add in some stem ginger. Plus baking this in muffin cases makes the packed lunch fairy’s work a lot easier!


170gr brown sugar

110ml vegetable oil

2 eggs

190gr self raising flour

1tsp baking powder

200gr coarsely grated fresh beetroot

1inch piece of stem ginger (from a jar) finely chopped or 1/2 inch of fresh ginger grated

Preheat oven to 180o/c

1, Whisk the sugar, eggs, ginger and oil together for around 2-3 minutes until thick and pale.

2, Add in the flour and baking powder and mix until well combined.

3, Stir in the beetroot until just combined.

4, Spoon into a lined muffin tin and bake for 20-30minutes until browned and an inserted skewer comes out clean.

5, Wait until cool and then drizzle on glacé icing and top with ginger slices.

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