Breakfast Beetroot, Pecan & Date cake
Having guests staying over makes for the perfect excuse to bake something for breakfast. Being busy in the kitchen, while chatting over a cup of coffee in anticipation of breakfast to be ready adds to the fun of stayovers.
Especially if you're not a sweet tooth, you'll love this cake. The pecan and beetroot give it a nutty earthy flavour, the coconut and date add their sweetness, and the spices liven up this breakfast treat.
Preparation is simple, keeping the dry and wet ingredients separate. Blend the wet ingredients in just a few seconds, and then fold into the flour mixture. Don't dispair, the colour will change during baking!
Because it’s not overly sweet and low in sugar, it makes for a perfect breakfast cake. If you prefer it sweet, you can add more sugar, or simple serve with some maple syrup.
Ingredients:
Dry ingredients:
Wet ingredients:
Directions:
Preheat the oven at 200C, and line a square baking tin (22cm). Add all dry ingredients to a large mixing bowl, and combine. Add all wet ingredients except the dates to the OmniBlend, and blend starting low, increasing to high, for 45-60 seconds. The mixture should now be smooth. Add ¾ of the mixture to the flour mixture, and leave the remainder to chop the dates into the mixture. Add the dates to the jug, and pulse 4 to 5 times to chop them coarsely, and add to the flour mixture. Mix until all is combined, and add to the baking tin. Bake for 50-60 minutes, until a tester comes out dry. Leave to cool for 20 minutes on a cooling rack.
Serve with cashew frosting, or maple syrup (or both!).
Leave a comment