Beetroot and poppy seed loaf cake from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

  • hazelnut oil
  • oranges
  • icing sugar
  • light brown sugar
  • poppy seeds
  • eggs
  • beetroots
  • wholemeal flour
  • wholemeal spelt flour
  • toasted hazelnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on April 11, 2021

    After making Josh McFaddens parsnip cake I had to try this. I has a lot of trouble with this recipe. It call for a cup and half of oil. That is a lot of oil for one loaf cake and I think the root of the issues. The pan was really full. It did not bubble over, but nearly. I baked it for 5 minutes longer than the recipe said, but it was still raw the middle and the top was becoming over baked and crusty. The flavor is good, but it is a disaster as a cake,.

  • e_ballad on February 11, 2017

    A great cake, though not sure how much the hazelnut oil contributed to the flavour. Would also err on chopping the hazelnuts more finely - I left them quite chunky & they all sank to the bottom. I didn't make either the icing or candied beetroots, though they did look beautiful.

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