Chai Spiced Beetroot & Walnut Cake with Fenugreek Coconut Yoghurt & Raspberries
A brilliant earthy wholesome cake that suits well to the little slap the raspberries add.
Combine the following ingredients in a large bowl and set aside:
1 cup white spelt flour (or organic
plain white flour is fine)
1 cup walnut pieces
½ cup bran flakes
1½ cups grated beetroot
1 tsp baking soda
1 tsp salt
1 tsp each of cinnamon, ground
coriander, turmeric, ginger,
Place the following ingredients in a small bowl and mix well with a whisk:
1 cup coconut sugar
¼ cup olive oil
½ cup water
Add to the bowl with flour and beet ingredients. Mix until all combined. Don’t over mix this as it leads to a tougher cake.
Use any standard cake tin, grease well, pour batter in and bake at 170°C for 25–35 minutes, or once a skewer comes out with no raw batter.
1 cup coconut yoghurt
1 tsp toasted ground fenugreek
Simply place these ingredients in a jar and shake well. Spread over cooled cake. Garnish with 1–2 cups of raspberries and ½ cup toasted walnuts.