Pink Polka Dot Drizzle Loaf

This loaf I am showing you today is so moist and delicious!  You are going to be so surprised when you find out what I have used to make it.   You have heard of Carrot Cake, yes?  How about Zucchini Loaf?  Yes, I am sure you have and they are both very popular loaves. Using vegetables and fruits to make delicious quick breads is not a new idea.  This one I am showing you today is made using  . . . .

 

Grated Beetroot!  Yes, I kid you not.  Grated Beetroot and let me tell you honestly, you cannot taste beetroot at all in it.  It lends a lovely moistness to the loaf and little flecks of colour throughout, but I dare anyone to eat a slice of this and guess what is in it without me telling them first!

Beetroot is one of those vegetables, like carrots for instance, that are naturally sweet.  Most of the sugar consumed in the UK is actually produced from sugar beets.  Using them in a cake/loaf like this is actually not much of a stretch!

I used beetroot infused coloured water to make that pretty pink icing.  Very easy to do.  Just soak a bit of grated beetroot in a TBS or so of boiled water and let it steep and you end up with this lovely pink hue.

This moist loaf is well flavoured with warm baking spices . . . cinnamon, ginger, nutmeg and cardamom . . .oh I do love the warm baking spices and what a great recipe to start the month of September off with!

 

It is also studded throughout with toasted walnuts.  Oh, I do so love walnuts in a loaf. You can leave them out if you want to, but I find they add a lovely texture, flavour and interest to the loaf.

Break out the teapot as you are goign to want to sit down right away and enjoy a slice of this loaf with a nice warm cuppa!  Ahhh  . . . its soooo good! 

*Pink Polka Dot Drizzle Loaf*

makes 1 (8 by 3-inch) loaf

Printable Recipe 

 

Your guest will be surprised at the ingredients for this one!  Deliciously different! 

190g sugar (1 cup)

180ml vegetable oil (3/4 cup)

2 large free range eggs, beaten

1 tsp vanilla exract

140g plain flour (1 cup)

1 tsp bicarbonate of soda (baking soda)

1 tsp ground cinnamon

1/4 tsp each ground ginger, grated nutmeg, ground cardamom

1/2 tsp salt

1 1/2 cups peeled and grated beetroot (about 1 large beetroot)

a handful of toasted walnuts chopped (about 1/3 cup) 

For the glaze:

130g icing sugar (1 cup)

1 tsp beetroot water

1 TBS cream cheese, softened

 Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8-inch loaf tin and line with baking paper, Set aside.

Remove 1 tsp of the grated beets and put into a small container with 2 tsp of boiling water.  Let stand to infuse for half an hour and then strain out the beetroot.  Set aside. 

Whisk together the sugar, oil, eggs and vanilla in a bowl. Sift together the flour, soda, cinnamon, ginger, nutmeg, cardamom and salt.  Stir in the walnuts.  Add all at once to the egg mixture and stir just to combine.  Fold in the grated beetroot.  Scrape into the prepared loaf tin.  Bake in the preheated oven for 35 to 40 minutes, until well risen and the top springs back when lightly touched.  A toothpick inserted near the centre will also come out clean.


Let cool in the tin for about 10 minutes before tipping out onto a wire rack. Turn right-side up and cool completely.  


Whisk the glaze ingredients together until smooth.  Drizzle over top of the cooled cake.  Let set.  Store in an airtight container.  Serve cut into slices.

 

If you have some beets that you are wanting to use up and you are tired of eating them as a vegetable, I can't think of a nicer way to use them!  I do hope that you will give it a try.  I am quite sure that when you do, you will love, LOVE it!  Bon Appetit and Happy September!