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Root & Ginger Coffee Cake

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Preparation Time: 25 minutes
Cooking time: 45 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 1
This recipe has been visited 4194 times
Ingredients:
 125 gm(s) unsalted butter
 4 eggs
 200 gm(s) light brown sugar
 100 gm(s) plain flour
 100 gm(s) wholemeal flour
 2 tsp(s) baking powder
 1 heaped tsp ground ginger
  or
 3 tbsp(s) chopped crystallised ginger
 300 gm(s) grated raw beetroot or carrot
by Abel & Cole.
Cooking Steps:
Preheat the oven to 200C/400F/gas mark 6. Melt the butter and set aside to cool. Whisk together the eggs & sugar until light & fluffy. In another bowl, combine the flours, baking powder & ginger. Gently fold the flour mixture, melted butter, and beetroot or carrot into the sugar mixture. Pour into a greased 25 x 25cm baking tray and bake for 35-45 minutes, until the cake is dark golden and a tester inserted in the middle comes out clean.

Alternatively, you can reduce the amount of sugar used by half, add 2 tbsp maple syrup, bake in a bread pan, and top with cream cheese for breakfast & snacks.

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