Beetroot seed cake
Many new mums-to-be find themselves looking for extra snacks between meals as their appetite increases. It can be tempting to give in to the lure of sweets and chocolate treats, but instead invest some time making this healthy cake. You can cut it into 8-12 slices and it will keep in an airtight container. The beetroot not only gives it an amazing colour and moist texture, but beetroot is also one of the highest sources of folate.
Ingredients (Serves 8-12)
- Butter or oil, for greasing
- 225g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- 180ml sunflower oil
- 225g light muscovado sugar
- 3 eggs, separated
- 150g raw beetroot, peeled and grated
- Juice of half a lemon
- 75g sultanas or raisins
- 75g mixed seeds (such as sunflower, pumpkin and linseed)
Preheat the oven at 180°C/Gas 4. Lightly grease a rectangular loaf tin (20cm x 9cm x 7cm), then line the base with baking parchment.
Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one, mixing after you add each egg yolk. Fold the grated beetroot into the egg mixture, then add the lemon juice, sultanas and the seeds. Pulse until combined. Then fold the flour into the egg mixture whilst the machine is on a slow setting.
Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon. Pour the mixture into the cake tin and bake for 50-55 minutes, covering the top with a piece of foil after 30 minutes. Test with a skewer – the cake should be moist inside but not sticky. Leave the cake to settle for a good 20 minutes before turning out of its tin onto a wire cooling rack.
Visit our Pregnancy and Caring for your Children Centre for more information on pre-conceptual care and eating healthily when pregnant.