Just back from 3 days in London , a 4am start is not good for anyone, long days, late nights and when I came home all I wanted was to give my daughter a big kiss and bake some cake, not bad fat and sugar laden but something still delicious but a much better option than the pastries biscuits and desserts on offer all hours of the day when I was away. Enter this little beautie, Beetroot, Nuts, gluten free yet still moist and delicious with afternoon coffee. A drizzle of icing on top is all it needs to balance the not overly sweet moist cake mix.
Full of goodness, natural ingredients, good fats….Made it yesterday, it’s all gone today…oops.
Grease and line a 12″ round springform tin
Oven at 200c
7oz unsalted butter melted and cooled
3.5 oz coconut palm sugar or brown sugar
7oz cooked peeled and grated Beetroot
5oz mixed nuts roasted and chopped
3 eggs separated
1 tsp baking powder
1 tsp mixed spice
7oz gluten free plain flour
3 tbsp ground almonds
3 tbsp apple or orange juice
Whisk butter and sugar until smooth about 5 minutes.
Gently beat in the Beetroot and the egg yolks. Add 2/3s of the nuts and beat again.
Stir the flours, spices and baking powder together, beat into the mixture together with the juice.
Whisk the egg whites until soft peaks and fold into the cake mixture.
Spoon into the prepared cake tin, pour over the rest of the nuts, run a pallet knife over the top to smooth and gently push the nuts into the mixture.
Bake for about 35 mins until firm to the touch and a skewer comes out clean.
Let cool for about 5 mins before loosening the tin and letting it completely cool.
Mix 5 tbsp,icing sugar with 1/2 tsp vanilla and enough water to make a smooth icing. Drizzle over the cake and when set, serve and enjoy.