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I had had my eye in this recipe for some time and in the end won spherical to making it for one amongst our ultimate CCC meetings ultimate year.  It comes from a e-book known as “Freeze and Easy” by way of Sara Lewis, who writes for magazines similar to Sainsbury’s magazine and has quite a lot of other e-book titles printed along side “Gluten Unfastened and Easy” along with “The Complete Gradual Cooker”.  I have cooked recipes from all of the ones books with great good fortune along side Sharon’s Hotpot which you are able to see proper right here.


The recipe suggests sprinkling pumpkin and sunflower seeds on prime of the cake previous than baking on the other hand I didn’t on account of I didn’t have any so I merely went with the chopped crystallised ginger instead.  The instructions were for an oblong tin on the other hand I wanted a round cake so used a 23cm round one.


It was once lovely and engaging.  Beetroot cakes are not to everyone’s taste as they have an earthiness which now not everyone likes.  I have friends and members of the family who balk from the very thought of beetroot in any shape or sort on the other hand we love it.  Most likely on account of we have now been offered up on pickled beetroot in salads for Sunday tea as soon as we have now been small.  Cheese and beetroot sandwiches (on sliced white “wonderloaf” type bread in truth) are however thought to be a specific take care of in this house!

Anyway, it had an exquisite texture with a slight purpleness to it and of course with ginger and orange in it, what is not to love?



3 eggs

150ml sunflower oil

175g delicate subtle brown sugar

225g self raising flour

1 tsp baking powder

3 tsp ground ginger

1 orange, zest and juice

175g cooked beetroot (cooked without vinegar), coarsely grated

40g preserved ginger, tired and finely chopped

140g granulated sugar



Preheat the oven to 180C / 160 fan / fuel mk 4.  Grease and line a 23cm round springform tin with baking paper.


In a large bowl, whisk jointly the eggs, oil and sugar, in brief.  Sift inside the flour, baking powder and ginger and whisk in until merely mixed.  Upload the orange zest and beetroot and mix until simple.


Pour the combo into the in a position tin and bake for 30-35 mins until brown and finished.


While the cake is cooking make the drizzle by way of combining 3 tablespoons of the orange juice with the granulated sugar.  As briefly for the reason that cake comes out of the oven, prick all the way through with a skewer and spoon the syrup over the top.  Dot with the chopped ginger and pass away to cool inside the tin.


Cuts into 8-10 slices. 

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