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Fall

Beet Cake with Teff and Dates

by:
February 25, 2017
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Beet Cake with Teff and Dates
Photo by Liselotte Forslin
  • Serves 10
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

What You'll Need
Ingredients
  • 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
Directions
  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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1 Review

Judith
Judith October 26, 2020
Hello Liselotte, I have just trialed your beet cake for the first time. Tastes great but it was too moist and took an extra 40 minutes baking time. From my point of view as an experienced gluten-free baker, it needs some more tweaking. In particular next time I will weigh out your volume ingredients to gain greater precision (gluten-free baking is unforgiving in that regard). I also respectfully suggest either your ratios of wet to dry ingredients might be a little out of wack or else it was my measuring (which is why I always weigh everything and don't rely on the variations that occur with volume measurement). I think the quantities for honey, oil, grated beetroot and grated apple could easily be reduced because this combination produces too much liquid. Also, next time I think I will weigh the beets (3 medium-size is a bit vague and it produced a lot of juice and grated pulp; same with the grated apple). Maybe my medium-sized beets and apples were bigger than the ones you used? Perhaps the quantity of teff flour could be increased or some coconut flour or almond meal added?
Anyway, I intend making this again with tweaks to the wet-dry ratio quantities. I will post again with the outcomes.
Judith (Melb. Australia)
 

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