Ingredients

The following ingredients have 4 Servings
  • 50 g walnuts (or pumpkin seeds, chopped)
  • 500 g cooked beetroot (not in vinegar)
  • 100 g medjool dates* (chopped, or raisins)
  • 130 g plain wholemeal flour (or plain white flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 3 tablespoons cocoa powder
  • 3 tablespoons maple syrup (optional)
  • 2 tablespoons tahini
  • few drops beetroot juice from the packet

Instruction

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Line a 20cm (8 inch) square tin with baking paper.
  • Roughly chop 50g walnuts (or pumpkin seeds) in a food processor.
  • Add 100g chopped dates (or raisins) and 500g cooked beetroot to the processor.
  • Pulse until you have a thick paste, stopping to scrape the sides down once or twice.
  • Scrape out into a bowl and add 130g plain flour, 1 teaspoon baking powder, 1/2 teaspoon bicarbonate of soda, 3 tablespoons of cocoa powder and 3 tablespoons maple syrup (if using). Mix well.
  • Transfer to your prepared cake tin and smooth the top.
  • Bake in the oven for 40-45 minutes or until firm to the touch and a skewer comes out clean.
  • Allow to cool in the tin for 5-10 minutes before carefully removing and cooling on a wire rack.