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Ingredients for the base
- 100 g | 2/3 cup cooked beetroot
- 275 g | 1 1/4 cups caster (superfine) sugar
- 1 pinch salt
- 250 g | 1 1/8 cups butter
- 1 tsp vanilla extract
- 5 eggs
- 350 g | 2 1/3 cups self-raising flour
- 150 g | 2/3 cup creme fraiche
- 40 g | 1/3 cup mixed poppy seeds and sesame seeds
How to prepare it:
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 900g|2lb loaf tin and line the base with non-stick baking paper.
Puree the beetroot with a handheld stick blender or in a blender.
Beat together the sugar, salt, butter and vanilla in a mixing bowl until light and creamy.
Add the eggs one at a time, beating well between each addition.
Fold in the flour, then stir in the creme fraiche and seeds, followed by the pureed beetroot.
Spoon into the tin and bake for 50-60 minutes until cooked through. Cover the top with foil if browning too much. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
