Chai Spiced Beetroot & Wal­nut Cake with Fenu­greek Co­conut Yoghurt & Rasp­ber­ries

Latitude Magazine - - FOOD -

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

2 eggs

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.

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