Beetroot and Cranberry Cake

Ingredients

140g spelt flour
110g ground almonds
2 tsps baking powder
100g soft brown sugar
175ml olive or sunflower oil
200g peeled and grated raw beetroot (this should be the weight once grated)
100g dried cranberries
2 large eggs
Zest and juice of a small orange
30-35 whole peeled almonds

Method

Preheat the oven to 180°.  Grease and line the bottom of an 8in (20cm) round spring-form cake tine.  Grate the beetroots into a large bowl, roughly chop the cranberries and add to the beetroot.  Sift in the flour and the baking powder.  Mix in the almond powder and blend the mix thoroughly.

In a separate bowl beat the eggs and whisk in the oil.  Add this to the beetroot mix, stir well and add the zest and the juice.  Pour the batter evenly into the cake tin and then carefully lay the almonds onto the batter.

Bake for 30-35 minutes.

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