Autumn Recipe – Beetroot and Pear Cake
This is a great recipe for using up beetroot and pears (or apples) which are in plentiful supply at this time of year, writes Cat. It is also adaptable as to shape (try as cupcakes!) and you can change it to use other ingredients – try dried figs rather than sultanas, or almonds rather than walnuts.
It is also super easy and super quick!
120g beetroot (grated)
100g chopped pear or apple
60g chopped walnuts or almonds
140g self-raising white flour
180g self-raising wholemeal flour
1 tsp cinnamon
1 tsp ginger
100ml sunflower oil
100ml soya milk
Dash of vinegar
1/2 tsp vanilla essence
Preheat the oven to 190°C. Stir dry ingredients together and then mix in the liquid ingredients.
Pour the mixture into a medium-sized cake tin which has been greased.
Bake for 45 minutes and then reduce to 160°C and cook until a knife inserted into the middle comes out clean – about another 20 minutes.