Beet Cake with Teff and Dates

February 25, 2017
0 Ratings
Photo by Liselotte Forslin
Author Notes

I love to try traditional recipes with alternative ingredients like this cake. Instead of regular flour I use teff, instead of carrots I use beets and instead of refinde sugar I use dates and a little honey. Dates are rich in fibre and mineral and have a deep sweet taste, perfect for baking. My food philosophy is simple. Just add more green! —Liselotte Forslin

  • Serves 10
  • Batter
  • 3 medium fresh beets (peeled and grated)
  • 1 medium apple (grated)
  • 6 fresh medjool dates (pitted)
  • 3 tablespoons runny honey
  • 1 cup rapeseed oil
  • 3 eggs
  • 3/4 cup full fat yoghurt (3% fat)
  • 1 1/2 cups cup dark teff flour (or if you don’t mind gluten, use spelt flour or a mix of spelt and wheat)
  • 6 tablespoons unsweetened dessicated coconut
  • 2 teaspoons baking powder
  • 2 pinches of sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3 ounces dried cranberries
  • Pomegranate Glaze
  • 2 tablespoons pomegranate juice
  • 3/4 cup confectioners sugar
In This Recipe
  1. Preheat you oven to 175°C/350°F.
  2. Grease and flour a rektangular bread pan.
  3. Place the pitted dates in a food processor with the knife attached.
  4. Add the oil and the honey and run the machine until the dates are minced.
  5. Add the eggs and the yoghurt and run the machine again until well blended.
  6. Mix the dry ingredients except the cranberries in a separate bowl.
  7. Add the dry mixture to the creamy mixture and mix until a smooth batter.
  8. Add the grated beets, apple and cranberries and mix until incorporated.
  9. Add the batter into the prepared pan and bake for appr 45 minutes. Let cool on a cake rack.
  10. In a small mixing bowl pour the pomegranate juice over the confectioners sugar and stir until a smooth pourable glaze without lumps.
  11. Pour the glaze over the cake. Enjoy!
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