Something i learned living with Chef Julie in Australia.
100 gm Walnuts, toasted & roughly chopped
350 gm grated beetroot
250 gm flour
2 tsp baking powder
300 gm fine sugar
1/2 tsp salt
1 tsp Cinnamon powder
250 ml vegetable oil
1 tsp vanilla essence
3 eggs
Preheat oven to 180 degrees. Grease an 8" cake dish with butter or oil. In a bowl mix together salt, flour, baking powder, cinnamon powder & keep aside.
Whisk eggs in a separate bowl till thick consistency. Gradually add in the sugar, while beating the mix. (you can use a hand blender). Once the sugar has blended in, gradually add oil, while beating the mix till thick. Stir in the flour and mix with a spatula till everything is incorporated to a thick batter. Add the walnuts and beetroot to the batter and mix well. Pour into the cake dish and bake for 25-30 minutes. Cool and turn the cake upside down on a plate.
Can be served as tea cake.
100 gm Walnuts, toasted & roughly chopped
350 gm grated beetroot
250 gm flour
2 tsp baking powder
300 gm fine sugar
1/2 tsp salt
1 tsp Cinnamon powder
250 ml vegetable oil
1 tsp vanilla essence
3 eggs
Preheat oven to 180 degrees. Grease an 8" cake dish with butter or oil. In a bowl mix together salt, flour, baking powder, cinnamon powder & keep aside.
Whisk eggs in a separate bowl till thick consistency. Gradually add in the sugar, while beating the mix. (you can use a hand blender). Once the sugar has blended in, gradually add oil, while beating the mix till thick. Stir in the flour and mix with a spatula till everything is incorporated to a thick batter. Add the walnuts and beetroot to the batter and mix well. Pour into the cake dish and bake for 25-30 minutes. Cool and turn the cake upside down on a plate.
Can be served as tea cake.
