Moist Beetroot Spelt Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 8 People
Ingredients
  • 4 Organic eggs
  • 150g (3/4 cup) Unrefined dark muscovado sugar
  • 200g (1 cup) Organic cooked beetroot (vac-packed and not in vinegar), chopped into small dices. Make sure to keep the beetroot juice, as you will need it for the glaze.
  • 200g (1 ¾ cups) Organic whole meal spelt flour
  • 1 Tablespoon baking powder
For the beetroot glaze
  • 75g (1/2 cup) Unrefined granulated coconut sugar, blended until it is a fine powdered sugar
  • 5 Tablespoons beetroot juice
Instructions
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Lightly grease a Bundt pan (with olive oil or tahini sauce and set aside).
  3. With a hand mixer or food processor beat the eggs in a large bowl. Add the sugar and continue mixing until dissolved. Then mix in the cooked beetroot dices and continue mixing. Add the flour and the baking powder and mix it all well until just combined.
  4. Pour the batter into the lightly greased Bundt pan and bake in the middle of the oven for approximately 25 minutes at 175 degrees C (350 degrees F) until a toothpick or any thin skewer inserted into the middle of the cake comes out clean.
  5. Remove from the oven and leave to cool.
For the beetroot glaze
  1. Place the powdered coconut sugar in a measuring cup and stir in the 5 tablespoons beetroot juice.
  2. Mix it well together with the help of a whisk and slowly pour the glaze over the cake, allowing it to run over and down the sides.
Notes
If you use raw beetroots, to cook them steam them for about 20 minutes until you are able to pierce them easily with a fork. When peeling them, a good way to avoid the stains in your hands is to previously rub your hands with a few drops of olive oil.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/moist-beetroot-spelt-bundt-cake/