This tastes no more of beets than a carrot cake tastes of carrots, yet it has a similar warm earthiness to it. It is less sugary than most cakes, and the scented icing I drizzle over it is purely optional. The first time I made it, I used half sunflower and half Brazil nut oil, but only because the Brazil nut oil was new and I wanted to try it. Very successful it was too, not to mention boosting everyone’s zinc levels.
Recipe information
Yield
enough for 8 to 10
Ingredients
For the Icing
Preparation
Step 1
Preheat the oven to 350°F (180°C). Lightly butter a rectangular loaf pan (8 x 4 inches [20 x 9cm], measured across the bottom, and 2 3/4 inches [7cm] deep), then line the bottom with parchment paper.
Step 2
Sift together the flour, baking soda, baking powder, and cinnamon. Beat the oil and sugar in a stand mixer until well blended, then mix in the egg yolks one at a time. Grate the beets coarsely and fold into the mixture, then add the lemon juice, golden raisins, and the seeds.
Step 3
Fold the flour, baking soda, and baking powder into the beet mixture and combine at low speed.
Step 4
In a separate clean bowl, beat the egg whites until light and almost stiff. Fold gently but thoroughly into the beet mixture, using a large metal spoon (a wooden one will knock the air out). Pour the mixture into the prepared pan and bake for 50 to 55 minutes, covering the top with a piece of aluminum foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky. Let the cake rest for a good twenty minutes before turning it out of its pan onto a wire cooling rack.
Step 5
Make the icing. Sift the confectioners’ sugar into a bowl and add enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps. Drizzle it over the cake and scatter with poppy seeds. Rest for a bit to set before eating.
