Our best recipe for Beetroot - Beetroot, Ginger & Olive Oil Cake
Got a sweet tooth? Want to make the most of your beetroot? Or planning a picnic-friendly dessert for the weekend? We’ve got you covered. Our amazing guest Oddbox chef Georgia (@georgia_levy_) has the best recipe for beetroot, with this deliciously moist olive oil cake.
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
Servings: 8
Ingredients:
200 g Light muscovado sugar
175 ml Olive oil
3 Eggs
50 g Ginger (grated)
250 g Beetroots (grated)
225 g Self raising flour
½ tsp Salt
½ tsp Bicarbonate of soda
a pinch of Orange zest
½ tsp Ground cardamom seeds
1 tsp Ground ginger
1 tsp Ground cinnamon
100 g Raisins
For the icing
50 g Butter / Vegan butter
100 g Icing sugar
180 g Cream cheese / Vegan cream cheese
a pinch of Orange zest
Recipe:
- Preheat oven to 170C/150C fan/gas mark 3. Grease a 2lb ( or 5x9 inch) loaf tin with plenty of olive oil. Line the base of the tin with greaseproof paper, and also lay a long strip lengthwise down the middle, leaving about 4cm hanging over the side (this will help you lift the cake out the tin.)
- Whisk together the sugar, oil and eggs in a large bowl until you have a smooth mixture.
- Fold in the remaining ingredients and until just combined. Pour the mix into the prepared tin, and place in the oven for 60-70 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin for 15 minutes, then run a knife around the edges of the tin to loosen and remove the cake. Take the cake out of the tin and leave to cool completely on a wire rack.
- To make the icing, use an electric whisk to cream the butter and icing sugar. Add the cream cheese in two batches, then fold in the orange zest. Use a palette or butter knife to smooth the icing over the cooled cake. Slice and enjoy!
