Beetroot or Banana or Carrot cake
Beetroot or Banana or Carrot cake
Modified fromCookidoo Thermomix Carrot Cupcake
Equipment
- 1 Lined cake tin 18/20cm round or square or a loaftin
Ingredients
- 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
Instructions
- 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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