Name: Beetroot & banana ring cake
Yield: Makes
Ingredients: 500ml (280 g) Snowflake white bread or cake flour; 10ml Snowflake baking powder; 3ml bicarbonate of soda; 1ml salt; 250ml (200 g) light brown sugar; 200ml cooking oil; 5ml caramel essence; 250ml (125 g) coarsely grated beetroot; 3 large bananas, mashed (about 250 ml); 125ml (75 g) seedless raisins or sultanas (optional); 3 extra-large eggs

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Recipe Rating

Preparation Time: 20 minutes

Cook Time: 40 minutes

Serves: Makes 1 ring cake

A perfect tea time treat.

Ingredients

500ml (280 g) Snowflake white bread or cake flour

10ml Snowflake baking powder

3ml bicarbonate of soda

1ml salt

250ml (200 g) light brown sugar

200ml cooking oil

5ml caramel essence

250ml (125 g) coarsely grated beetroot

3 large bananas, mashed (about 250 ml)

125ml (75 g) seedless raisins or sultanas (optional)

3 extra-large eggs

Icing sugar for dusting

Method

Sift flour, baking powder, bicarbonate of soda and salt together.
Whisk sugar eggs, oil and essence together. Add to flour mixture, with beetroot, bananas and raisins. Mix well.
Spoon mixture into a greased 23 cm ring cake pan or loose-bottom springform cake pan. Bake in a preheated oven at 180 °C for about 40 minutes.
Leave in pan for a few minutes before turning out onto a wire rack to cool. Dust with icing sugar.