With all the baking thats going on in the UK at the moment it seems like a good time to get on board with healthier options. Carrot cake gets all the press when it comes to cake baking, here we use beetroot maximising the earthy flavour and awesome colour that it gives out. The individual muffins help me in the restraint department. When we make a big cake I just keep carving ‘carpachio’ slivers off until the cake has disappeared. Individual cakes helps me display a modicum of inner strength, convinicing myself that one is enough. If you don’t have muffin cases then use baking paper New York deli style. Suitable for gluten free.
Ingredients (makes 8 muffins)
200g ground almonds
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder (gluten free baking powder if you want to keep the recipe gluten free)
100g caster sugar
1 teaspoon ground cinnamon
2 medium eggs
1 teaspoon vanilla extract
75g beetroot (once peeled and grated)
Zest of one orange
Preheat the oven to 180 degrees centigrade. Lightly oil the muffin tin and put a paper case in. If you have a silicone muffin tin, there is no need to use cases.
Take a mixing bowl and mix all of the dry ingredients. In a seperate bowl whisk together the eggs, oil and vanilla. Fold the two together. Stir in the grated beetroot and the zested orange.
Spoon into the prepared muffin tin and pile nice and high, so that the muffins will rise above the line. Put into the oven and bake for 25 to 30 minutes, until a nice golden colour on top and an inserted wooden skewer into the centre of the muffin comes out clean. Leave to cool completely in the tin.