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Beetroot cake with poppy seeds and sesame seeds

Beetroot cake with poppy seeds and sesame seeds
35 min
Dosing for

Recommended moulds

    What do you need?

    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.

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