Equipment
Ingredients
For the Cake
- butter, for greasing
- 180 ml vegetable oil
- 225 g brown sugar
- 3 large egg, separated
- 150 g beet, peeled and grated
- 15 ml lemon juice
- 75 g sultanas or raisins
- 75 g mixed seeds, sunflower, pumpkin, and linseed
- 225 g self-raising flour
- 3 g baking soda
- 5 g baking powder, level
- 1 g ground cinnamon
For the Icing
- 120 g icing sugar
- 15 ml lemon juice
- 5 g poppy seeds, to garnish
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F). Grease a 20cm x 9cm x 7cm (8in x 4in x 3in) loaf tin with butter and line the base with baking parchment, ensuring it fits snugly.
In a bowl, sift together the self-raising flour, baking soda, baking powder, and ground cinnamon. This ensures even distribution and removes any lumps.
In a food mixer, beat the vegetable oil and muscovado sugar until well combined. Add the egg yolks one at a time, mixing well after each addition. Coarsely grate the peeled beetroot and fold it into the egg mixture. Stir in the lemon juice, sultanas or raisins, and mixed seeds until just combined.
With the food mixer on a slow setting, gradually add the sifted dry ingredients to the wet mixture until just incorporated.
In a separate clean bowl, beat the egg whites until they form light, almost stiff peaks. Gently fold the beaten egg whites into the cake batter using a large metal spoon until just combined, being careful not to knock out the air.
Pour the batter into the prepared loaf tin. Bake for 50-55 minutes. After 30 minutes, cover the top of the cake loosely with foil to prevent over-browning. Test for doneness with a skewer - it should come out moist but not sticky. Allow the cake to cool in the tin for at least 20 minutes before turning it out onto a wire cooling rack to cool completely.
To make the glaze, sift the icing sugar into a bowl. Gradually stir in lemon juice, about 15 ml (3 teaspoons), until you have a drizzling consistency that will coat the cake. Stir well to remove any lumps. Drizzle the icing over the cooled cake and sprinkle with poppy seeds. Let the icing set before serving.
Chef's Notes
- Use a kitchen scale for precise measurements. This is critical for baking success.
- Make sure to fully cool the cake before adding the glaze to prevent it from melting.
- For extra flavor, consider adding a pinch of vanilla bean paste or extract to the cake batter.
- Beetroot can vary in sweetness. Adjust sugar based on taste.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in plastic wrap then foil or place in a freezer bag. Thaw overnight in the refrigerator.
