1 large, or 2 small, uncooked beetroot, weighing
about 200g (7oz)
250g (9oz) very soft unsalted butter, plus extra for greasing if necessary
finely grated zest and juice 1/2 lemon
200g (7oz) caster sugar
4 large eggs at room temperature
2 x 75g packs dried cranberries - optional
1/2 teaspoon ground nutmeg
150g (5oz) plain flour, sifted
150g (5oz) self-raising flour, sifted
You will also need
a 23 x 13cm (9 x 5in) loaf tin, lined with a loaf-shaped paper case, or greased and lined with baking parchment
(I use a standard loaf tin plus a stumpy little baby tin)
What to do:
Preheat the oven to 180°C, 350°F, gas mark 4.
Peel the beetroot, then grate it using the finer grating blade of a food processor or fine side of a hand grater.
In a large bowl, beat the butter, lemon zest and sugar together until pale and creamy, then add the eggs one at a time, beating in well.
Stir in the beetroot, dried cranberries if using them, lemon juice and nutmeg.
Stir in the flours and spoon the mixture into the loaf tin(s), spreading evenly.
Bake on the middle shelf of the preheated oven for 60-70 minutes, or until a skewer comes out clean. Let the loaf cake cool in the tin, then set on a rack, before turning it out and slicing thickly.
|
