Wholemeal Emmer Walnut and Beetroot Cake


  • 100g raw beetroot
  • 1 tbsp oil
  • oil, for tray
  • 125g butter, melted
  • 150g raw beetroot
  • pinch of Doves Farm Vitamin C
  • 3 eggs
  • 200g Doves Farm Organic Wholemeal Emmer Flour
  • 1 tsp baking powder
  • 125g walnuts
  • 150g soft brown sugar
  • butter, for tins
  • 75g butter
  • 125g icing sugar
  • 75g cream cheese


Crisp Beetroot Topping

  1. Pre-heat the oven.
  2. Rub a little oil around a large baking tray or insert a baking liner.
  3. Using a potato peeler, thinly slice the beetroot into a bowl.
  4. Add the oil and stir so that the slices are lightly coated in oil.
  5. Spread the slices onto the baking tray.
  6. Bake for 20-25 minutes until crisp.
  7. Leave to cool completely.

Walnut and Beetroot Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two 20cm/8” round, loose bottom cake tins or insert a baking liner
  3. Melt the butter.
  4. Finely grate the beetroot into a large bowl.
  5. Sieve the vitamin C into the bowl and stir to combine
  6. Add the melted butter and eggs and mix together well.
  7. Put the flour, baking powder, walnuts and sugar into a food processor and blitz until combined.
  8. Tip this into the beetroot mixture and stir well.
  9. Divide the mixture between the prepared tins and smooth the tops.
  10. Bake for 30-35 minutes.
  11. Leave the cakes to cool in the tin for 5 minutes then turn them out onto a wire rack and leave to cool.

Cream Cheese Filling and Icing

  1. Put the butter into a bowl and beat until it is light and fluffy.
  2. Add half the icing sugar and beat to combine.
  3. Add the cream cheese and beat again.
  4. Spread a third of the mixture onto one cold sponge layer and place the second sponge layer on top.
  5. Spread the remainder over the top and sides of the cake.
  6. Press the beetroot crisps into the top of the icing.