Alan`s easy summer Beetroot Cake

Preparation Time: 8 mins approx
Notes: Use young fresh seasonal beetroots for maximum natural sweetness and tenderness.

Macadamia nut oil is available from Available from


175 g Brown Sugar
175g Macadamia nut oil

175g Self raising flour

1 tsp Baking Powder

50 gr sultanas

3 eggs

150g fresh peeled and grated (raw, fresh) beetroot

Zest of 1 orange

1 tsp fresh grated ginger

Pre-heat the oven to 180 dgr

1/ Using an electric whisk, whisk together the egg and the sugar until light and fluffy and gently drizzle in the oil whilst continuously whisking.

2/Add and blend all the remaining ingredients together with minimal mixing.

3/ Pour into a lightly oiled non stick loaf (1lb) tin .

4/ Bake in the pre-heated oven for approx 40 mins.

test using a skewer placed into the centre of the cake, if it comes out clean then the cake is ready.

Leave to cool for 5 mins then turn out onto a cooling wire.
Serves: 6-8
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