Beetroot & raisin tea loaf
This eye catching tea loaf can also be made with pumpkin. Thanks to Rachel for the recipe who used a moulin rather than a grater for the marbled appearance.
Ingredients
- Butter or sunflower oil for greasing a loaf tin approx 20 x 10cm and lined with parchment paper
- 200g light muscovado sugar
- 200g raw beetroot, grated
- 4 large eggs, separated
- 1 lemon, finely grated for zest and juiced
- 100g raisins
- 100g ground almonds
- 200g SR flour
- pinch of salt
- 1tsp ground cinnamon
- 1/4 tsp grated nutmeg
Method
Preheat the oven to 170C or Gas Mark 3
Beat the sugar and eggs yolks together until light and creamy.
Gently stir in the grated beetroot, lemon juice and zest, raisins and ground almonds.
Put the flour, salt and spices through a sieve over the mixture and then lightly fold in with a metal spoon.
Beat the egg whites in a separate bowl until they are soft peaks, then mix in a tbs of the egg whites to the mixture to loosen it up. Fold in the remaining egg whites gently.
Pour the mixture into the prepared tin and bake for approx 1 hour or until a skewer comes out clean. leave to cool in the tin for 10 minutes and then turn out onto a wire rack to cool before slic
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