Mini Beetroot Seed Cakes
I bought a bunch of beetroot a week ago and its been lurking in the fridge veg draw tempting me to be inventive.
So today I’m baking Beetroot Seed Cake. I first made this a year ago (it popped up on my facebook timeline earlier), but this time instead of making a single large cake (that tempts scoffing the lot tendencies), I’ll make it into cupcakes and freeze for occasional tasty treats.
This cake is packed full of good things. Beetroot has been showing to enhance endurance performance, seeds contain all sorts of nutrients and “good things” and if you make the cake with rapeseed oil you also get an added vitamin E kick, so this is a great energy boosting alternative to flapjacks and granola bars.
It’s a magic cake too. The cake mixture is bright red when mixed, but once cooked there is hardly a trace of scarlet! You can vary the seeds used in your cake, and add more or less depending upon how crunchy you want your cake. The cake is robust enough to cope with additional beetroot (I hate waste and throwing away small amounts of precious veg).
I’ve iced the cakes this time to make them pretty (ok just presentable … my decorating skills are somewhat childlike!)
So here goes. Preheat the oven at 180C. Pop cupcake cases in tins (the mixture is enough for more than 12, so unless you want overflowing cake mixture you probably want to prepare to make about 18).
Sift together 225g self raising flour (I used wholemeal for some extra fibre), half a teaspoon bicarbonate of soda, a level teaspoon baking powder and half a teaspoon ground cinnamon.
Grate 150g beetroot (about 2-3 depending upon size) in a food processor (I find using the blade attachment gives a finer texture). Warning, you are about to use all your kitchen equipment and risk turning everything pink!
Measure out 180ml oil (sunflower, rapeseed, or light olive oil work well in cakes) and 225g light muscovado sugar in a food mixer until well combined.
Separate 3 eggs, then add the egg yolks one by one to your cake mixture, beating well.
Then fold the beetroot it into the egg mixture with a large metal spoon, then mx in juice from half a lemon, 100g of raisins and about 100g of mixed seeds. I used a mix of sunflower, pumpkin, chia and linseed. Then fold in the flour and dry ingredients.
In a separate mixer, beat the egg whites until stiff and carefully fold into the cake mixture, trying to keep as much air in the mix as possible.
Dollop the mixture into the cupcake cases and bake for 25-30 minutes.
Allow to cool and if you decided to ice, mix about 4 tablespoons of icing sugar with a squeeze of lemon juice until you have icing of a dolloping consistency (you need it to feel a bit firmer than you intended, otherwise the mix will just run off the cakes). Artfully spread over the cakes and sprinkle with a few seeds for decoration.
Enjoy post workout … you an almost convince yourself these are healthy!