Beetroot or Banana or Carrot cake
Modified fromCookidoo Thermomix Carrot Cupcake
Author: YOKE MARDEWI, WILD SOURDOUGH
- 250 g Wild Sourdough Gluten Free Flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder level teaspoon
- 1 tsp mixed spice optional
- 1/2 tsp cinnamon optional
- 180 ml sunflower oil or vegan butter
- 225 g light muscovado sugar or raw sugar or lightbrown sugar
- 2 – 3 free-range eggs (100g w no shell)
- 200 g beetroot or carrot, grated (TM chop into 2-3cm cubes or ripe banana mashed (frozen is fine) for banana cake
- 50 g juice of half a lemon or apple cider vinegar
Add ons
- 150 g sultanas or currants or choc chips or walnuts or seeds or a mix of your choice
TMfollow Cookido method or see below
Preheat your oven (fan forced) 180C
In a mixing bowl, whisk all the dry ingredients except add ons
Add all of the wet ingredients to the dry
Mix well for 8-10mins (this is important)
Stir your add-ons until well incorporated
Pour cake batter into your lined tin
Bake for 1hr 15mins or until inserted skewer comes out clean, check around 50mins if it’s looking too brown
TM method
Put all dry ingredients except add ons, 20s speed 5
Add all the wet ingredients
5mins speed 4-5, scrape sides
3 mins speed 4
Add the add ons and reverse 10-15s, speed 3. Stir well with spatula to ensure even distribution
Pour cake batter into your lined tin
Bake for 1hr 15mins or until inserted skewer comes out clean, check around 50mins if it’s looking too brown
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