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The Knobbly Plate

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beetroot

Lazy Days Beetroot & Raisin Tea Bread

July 19, 2017 by knobbyplate

Well the weekend seems to have flown by and on these lovely hot sunny days what could be nicer than a nice refreshing cup of tea and some freshly baked beetroot and raisin tea bread.

The beetroot season has just started and it is a vegetable that I feel is particularly unused. Mostly bought in jars pickled in vinegar but it is so much more versatile and good for you too. Beetroot is a good source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia.

There that’s the science out of the way which I have to confess I copied from the internet to save you all the bother of going to look it up for yourselves. This weekend was a true lazy weekend for me as I didn’t really do anything at all except a bit of baking and lounging around in the sun eating the fruits of my endevours. There is a new micro pub opening up in my high street in the coming weeks so I will be sampling some real ales before too long and hope to write a review here in this blog about all my “hard” work in sampling said beers.


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Lazy Days Beetroot & Raisin Tea Bread
Author: The Knobbly Plate
Recipe type: Bread
Cuisine: Baking
Prep time:  10 mins
Cook time:  60 mins
Total time:  1 hour 10 mins
Serves: 6 persons
 
Ingredients
  • 200g Light Muscova Sugar
  • 4 Large Eggs, Separated
  • 200g Finely grated beetroot
  • Zest and Juice of a Lemon
  • 100g Raisins
  • 100g Ground Almonds
  • 200g Self Raising Flour
  • 1 tsp Cinnamon
  • 1 tsp Grated Nutmeg
Instructions
  1. Preheat the oven to gas mark 3 and lightly grease a loaf tin. Then line with baking parchment.
  2. Using a whisk beat together the egg yolks and sugar until soft and fluffy.
  3. Stir in the beetroot, ground almonds,lemon zest and juice and the raisins.
  4. Sift in the flours and spices and fold in gently.
  5. Whisk the egg whites to soft peaks and slowly fold into the cake mixture.
  6. Pour into the loaf tin and bake for around an hour until you can insert a skewer and it comes out clean.
  7. Allow to rest for 10 mins in tin before removing to cool.
3.5.3226

 

 

Filed Under: Bread Tagged With: baking, beetroot, bread, cake, raisins, tea

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About Me

I grew up in Scotland where I learned to forage as a child with my parents for berries on the local moors. I have had a love of all things vegetarian for many many years and this blog will reflect my daily affordable healthy daily diet. As well as being a keen cook I am also a passionate photographer so all the images on this site have been photographed by me. I also intend to use this blog to recommend my favorite cook books to you.

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