Beetroot and pear cake
Ingredients
- 120g beetroot (grated)
- 100g chopped pear or apple
- 110g sultanas
- 60g chopped walnuts or almonds
- 140g self-raising white flour
- 180g self-raising wholemeal flour
- 170g sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 100ml rapeseed oil
- 100ml soya milk
- 200ml water
- Dash of vinegar
- 1/2 tsp vanilla essence
Method
- 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.)