Beetroot Drizzle Cake
3 medium eggs
150ml/¼ pint/scant ⅔ cup sunflower oil
175g/6oz/¾ cup light brown sugar
225g/8oz/2¼ cupsself-raising (self-rising) flour
1 tsp baking powder
3 tsp ground ginger
grated zest and juice of 1 orange
175g/6oz cooked beetroot (beets), coarsely grated
2 tbsp chopped preserved ginger
2 tbsp sunflower seeds
150g/5oz/scant ¾ cup granulated sugar
1 Preheat the oven to 180°C/350°F/Gas 4. Line a 20 x 30cm/8 x 12in cake tin with parchment paper.
2 Beat the eggs, oil and brown sugar in a bowl. Sift in the flour, baking powder and ground ginger and beat well. Add the orange zest and beetroot and mix until smooth.
3 Pour into the prepared tin and sprinkle with the preserved ginger and seeds. Bake in the oven for 30–35 minutes until well risen and a skewer inserted into the centre comes out clean. Remove the cake from the tin, place on a wire rack and pierce the top in several places with a skewer.
4 Meanwhile, heat the granulated sugar and orange juice, stirring until the sugar dissolves. Spoon the syrup over the top of the hot cake and set aside to cool.
5 When cold, peel away the paper and cut the cake into small squares. Freeze or serve.