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Beetroot Seed Cake

A moist, vegetable-based cake featuring grated beetroot, mixed seeds, and warm spices, finished with a zesty lemon drizzle icing.

BakingVegetarianBeetrootSweetsVegetable Cake
Estimated Nutrition
Calories
534.8
kcal / serving
4278.4 kcal total
Carbs
68g
per serving
544.1 g total
Fat
28g
per serving
224.2 g total
Protein
6.6g
per serving
52.8 g total
Cook Time
55
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
225
g
Self-Rising Flour
0.5
tsp
Bicarbonate Soda
1
tsp
Baking Powder
Level teaspoon
225
g
Muscovado Sugar
Light
8
tbsp
Icing Sugar
Dairy
1
piece
Butter
Or oil, for greasing
3
piece
Egg
Free-range, separated into yolks and whites
Fruits
0.5
piece
Lemon Juice
Juice of half a lemon
75
g
Sultana
Or raisins
3
tsp
Lemon Juice
Or orange blossom water for the icing
NutsSeeds
0.5
tsp
Cinnamon
Ground
75
g
Mixed Seeds
Sunflower, pumpkin, and linseed
1
tsp
Poppy Seeds
To garnish
OilsFats
180
ml
Sunflower Oil
Vegetables
150
g
Beetroot
Raw, peeled and coarsely grated

Method

1
2
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