CAKE IN THE HOUSE

Based on a traditional seed cake, this is quick to make and is a sweet way to use up leftover roots*, especially beetroot, which gives it a cheery colour

BEETROOT AND CARAWAY SEED LOAF CAKE 100g cooked beetroot**2–4 tbsp milk50g ground almonds1½ tsp caraway seeds150g butter, softened, plus extrato grease the tin150g caster sugar3 large eggs, lightly beaten150g self raising flour, sifted2 tbsp pearl or demerara sugar,to finish 1 Preheat the oven to 160C/Fan140C/310F. Lightly grease a 1.5-litre loaf tin and line with baking parchment, then butter the parchment. 2 In a bowl, mash the beetroot with some of the milk until smooth. You can do this in a food processor or with a stick blender if you like. Mix in the ground almonds and caraway seeds. 3 Using a hand-held electric whisk or mixer, cream together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. 4 Gently fold in the flour,…

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The Simple Things (Digital) - 1 Issue, February 2016 - Issue 44

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