I got these beautiful stripy chiogga beetroots in the box last week. Chiogga beets have a pretty neat design because, just as you might imagine from their pink and white colouring, they taste somewhere between a beetroot and a turnip. On Thursday evening I thought I’d be clever and use a couple of my stripy beets and some dried apricots to make a ‘pink and bejewelled’ version of this pumpkin and raisin tea loaf. I thought that the grated chioggas would lend enough colour to the mix to give the cake a hint of pink. You can imagine my disappointment then, when I took my creation out of the oven and saw that it was… just brown.
The cake rose beautifully though, much better than it had when I used pumpkin. This may have had more to do with the fact I used five eggs in place of four – two large and three small.
What vanishing beetroot cake lacks in colour, it makes up for in flavour. Unlike pumpkin which blends in seamlessly, chiogga beetroot gives the cake a distinctive taste. The bitterness of the raw veg is softened in cooking, and balanced by the sweetness of the dried apricots and light muscovado sugar. With no butter or oil in the mix, the cake is almost good for you, and having a moist but firm texture, it toasts rather nicely to boot. All in all, it’s a jolly nice teatime treat, even if it looks shockingly dull.
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Reader Rating: 6 Votes
About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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