Time to have your cake and eat it, with our delicious, guilt-free recipe from Ayurvedic cookery expert, Keith Squires.
The raw beetroot and 100% fruit jams give the Battenburg cake a vibrant colour and natural sweet taste without any sugar. You can also make a bright orange sponge with sliced carrot and 100% apricot jam to make a red and orange Battenburg cake. Or have one with all 3 colours!
Red as a Beetroot Sponge
Ingredients:
80g Raw Beetroot, peeled and sliced thinly
80g Coconut oil
80g 100% fruit blueberry jam
150g Organic White Self Raising Flour
Method:
- Put the sliced raw beetroot, coconut oil and sugar free jam in a blender. It needs to be a strong one like a Ninja or NutriBullet.
- Grind to a smooth paste.
- Put this in a bowl and slowly incorporate the flour.
- Beat well- it should be a sticky dough.
- Add a little almond milk if it is a bit dry.
- Transfer to a small square baking tray lined with baking paper.
- Bake at 180 C for about 20-25 minutes until firm to the touch.
- Cool on a wire rack.
Cool as a Coconut Sponge
Ingredients:
60g Coconut oil
80g Agave syrup
100ml Almond milk
150g Organic White Self Raising Flour
25g desiccated coconut
Method:
- Put the coconut oil, syrup and almond milk in a blender.
- Grind to a smooth paste to soften the oil.
- Put this in a bowl and stir in the desiccated coconut.
- Slowly incorporate the flour and beat well. It should be a sticky dough.
- Add a little almond milk if it is a bit dry.
- Transfer to a small square baking tray lined with baking paper.
- Bake at 180 C for about 20-25 minutes until firm to the touch.
- Cool on a wire rack.
This delicious recipe is from Keith Squire‘s new book ‘Cooking With Love’ which you can buy here!
