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,

cardamom

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.

ICING

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.