More Healthy-ish Cake
Recently I attended a Yoga work shop run by the wonderful Ann-See Yeoh. I have been attending these bi-monthly events throughout the year, and after supplying a birthday cake for a fellow Yogi at one of them, the arrival of the cake has become a regular addition to the day. Aware of the need to theme a little ‘healthiness’ in with it…we have had Light Fat Free Muffins….the amazing Chocolate Courgette cake during the summer….and this time? …. After being asked what ‘Random Vegetable’ I would be using …I opted for a Beetroot cake…and, I did a carrot one too. Beautifully moist and no left overs at all! So the Courgette cake can be found on an earlier post and here is the Beetroot one. You can make a cream cheese topping…I just did water icing with orange juice. It keeps really well and there is no dairy…just sunflower oil.
You don’t have to eat your beetroot pickled from a jar! This amazing vegetable is packed with antioxidants and is so good for the heart. Olympic athletes were eating and drinking beetroot to help with circulation and recovery after exercise. A true superfood! Personally I also like it freshly juiced with cucumber and apples to get the highest level of nutrients.
2 cups self Raising Flour
2 large beetroots, grated
1 cup sugar
230 ml oil 4 eggs beaten
3 teaspoons baking powder
1 teaspoon salt
½ teaspoon cinnamon
Grated orange rind (optional)
It turns bright pink in mixing!
Preheat oven to 180 degrees. Grease and line two loaf tins.
Sift flour, baking powder, cinnamon and salt into a bowl then add beetroot.
In a separate bowl mix the sugar eggs and oil thoroughly then combine with the dry mix.
Pour into tins and bake for about 40 mins. Check with a skewer.