It seems that I'm fed up with beetroot and its friends, aka winter vegetables. So sad :-( until next autumn.
I just feel like eating green and fresh meals these sunny days. So when I found this lonely beetroot in the bottom of my fridge, I remembered a recipe of beetroot and carrot bread in the excellent book of Molly Brown, grains, seeds and legumes.
This recipe is in the bread and crackers chapter. I don't understand why, since it really looks and tastes like a cake. But with all the changes I did, it may really be a bread at the beginning ...
The cake is delicious anyway : moist thanks to the beetroot puree, full of grains (I love that !), full of orange and spices flavors, it also has a beautiful pink color. Perfect for tea time, breakfast or snack ...
Multigrains cake with beetroot and orange
makes a 26cm cake tin
dry ingredients :
- 300g flour (100g of each : wheat, whole wheat and spelt)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp ginger powder
- 150g caster sugar
- finely grated zest 1 orange
- 1 Tbsp of each : sunflower, chia and pumpkin seeds
- 2 Tbsp poppy seeds + for dusting
wet ingredients :
- 1 beetroot, peeled and mashed (or grated, approximately 270g. You can also use a mix of beetroot and carrot)
- 3 eggs
- 2 Tbsp orange juice
- 70g hazelnut puree + 120g grapeseed oil (or 190g melted butter)
Heat oven to 170°C. Grease a cake tin.
Mix well dry and wet ingredients in separate bowls. Add wet to dry using a spatula, the mixture is quite thick, don't worry !
Bake for 1 hour or until a skewer poked into the centre comes out clean. You might add 10-15 minutes baking. Leave to cool 15 minutes, then turn out onto a wire rack and cool completely.
The cake is better the next day. You can also freeze slices of cake.