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Beetroot, sesame and poppy seed loaf

Recipe from: 15 April 2013
beetroot cake

Ingredients 8
Servings 6
Time 00:10


  • 200
    beetroot - cooked
  • 200
    castor sugar
  • 3
    free range eggs
  • 100
    sunflower oil
  • 200
  • 300
    spelt flour or oat flour
  • 7.5
    baking powder
  • 45
    poppy seeds and sesame seeds


Preheat oven to 180°C. Blitz beetroot, castor sugar, eggs, oil and buttermilk in a food processor. Fold in flour, baking powder and seeds.

Place in a greased loaf tin and bake for 45-50 minutes or until risen and cooked through.

Remove from oven and allow to cool slightly before serving with a strong cup of tea.

Good idea: Replace sesame seeds with sunflower or pumpkin seeds and add a pinch of ground cumin for an earthy flavour.

Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week's specials.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: recipe  |  cakes  |  starch  |  dessert  |  eggs  |  baking

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