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Beetroot Seed Cake with Citrus Glaze

Beetroot Seed Cake with Citrus Glaze

A moist beetroot cake with raisins and a bright orange-lemon glaze, finished with a light crunch from toasted seeds.

80 mins total for first methodServes 8Grill
Ingredients ↓Method ↓

Ingredients

Method

30 mins prep50 mins cook80 mins total

  1. Heat the oven to 180C/160C fan. Grease and line a 20cm round cake tin.

  2. Sift the flour and baking powder into a bowl.

  3. Whisk the sugar, oil, egg yolks and lemon juice together, then stir in the grated beetroot and raisins.

  4. Fold the dry ingredients into the beetroot mixture until just combined.

  5. Whisk the egg whites to soft peaks and fold them gently through the batter.

  6. Pour into the tin and bake for 45-50 minutes, until risen and a skewer inserted in the centre comes out clean. Cool in the tin for 20 minutes, then transfer to a rack.

  7. Mix the icing sugar with the orange juice to make a thick drizzle. Spoon it over the cooled cake, scatter with the toasted sesame seeds and leave it to set before slicing.

Notes

Cool the cake in the tin for 20 minutes before transferring it to a rack. Add the glaze only when the surface is cool enough for it to set neatly.
About this recipe

This moist beetroot cake balances earthy sweetness with citrus and a light, nutty finish. Grated beetroot keeps the crumb tender while raisins add small bursts of fruit.

Make the glaze while the cake cools, then drizzle it over the top for a simple afternoon bake with plenty of colour.

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