Cook the Book: Beet Seed Cake

Name: Cook the Book: Beet Seed Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 scant teaspoon baking powder; 1 teaspoons baking soda; 142 grams raw beets; 180 milliliters 3/4 cup sunflower or Brazil nut oil; 118 milliliters confectioners sugar; 3 eggs, separated; 118 milliliters golden raisins or raisins; 1 teaspoons ground cinnamon; 8 Juice of half a lemon; 225 grams cup light muscovado sugar; 8 servings Lemon juice or orange blossom water; 8 servings Poppy seeds; 118 milliliters mixed seeds (sunflower, pumpkin, flax); 225 grams 3/4 cups self-rising flour

This dairy free and vegetarian recipe serves 8. One portion of this dish contains approximately 13g of protein, 25g of fat, and a total of 556 calories. If you have golden raisins, baking soda, beets, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat the oven to 350°F (180°C). Lightly butter a rectangular loaf pan (8 x 4 inches [20 x 9cm], measured across the bottom, and 23/4 inches [7cm] deep), then line the bottom with parchment paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Loaf Pan

Oven

Sift together the flour, baking soda, baking powder, and cinnamon. Beat the oil and sugar in a stand mixer until well blended, then mix in the egg yolks one at a time. Grate the beets coarsely and fold into the mixture, then add the lemon juice, golden raisins, and the seeds.

Ingredients you will need

Golden Raisins

Baking Soda

Lemon Juice

Egg Yolk

Cinnamon

Beet

All Purpose Flour

Seeds

Sugar

Cooking Oil

Equipment you will use

Stand Mixer

Fold the flour, baking soda, and baking powder into the beet mixture and combine at low speed.

Ingredients you will need

Baking Soda

All Purpose Flour

Beet

In a separate clean bowl, beat the egg whites until light and almost stiff. Fold gently but thoroughly into the beet mixture, using a large metal spoon (a wooden one will knock the air out).

Ingredients you will need

Egg Whites

Beet

Equipment you will use

Bowl

Pour the mixture into the prepared pan and bake for fifty to fifty-five minutes, covering the top with a piece of aluminum foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky.

Equipment you will use

Aluminum Foil

Oven

Skewers

Frying Pan

Let the cake rest for a good twenty minutes before turning it out of its pan onto a wire cooling rack.

Equipment you will use

Wire Rack

Frying Pan

To make the icing: Sift the confectioners’ sugar into a bowl and add enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps.

Ingredients you will need

Orange Flower Water