The chef team at Wakehurst have created a delicious and unique cake that beautifully represents all that they aim to achieve with their catering. Earthy and bursting with tasty seeds, it's a perfect homage to Wakehurst Place itself too.
Throughout Ampersand, we love to use British produce, and Wakehurst Place is a wonderful place to show off beautiful local ingredients with real meaning and a story behind them. Home to the Millennium Seed Bank, Wakehurst is the ideal setting for trying out inspiring new seed-based recipes.
Full of seeds and healthy ingredients, the delicious beetroot cake is a great choice if you or your friends are gluten or dairy intolerant.
This cake is just lovely served on a big wooden board, with a fresh pot of tea and friends to enjoy it with. The loaf style of the cake makes it perfect for sharing. It's also easy-peasy to make – just make sure you let it cool enough so that the jam spreads on easily.
One cake gives approximately 10 portions
230g dark brown sugar
½ tbsp mixed spice
½ tbsp ground cinnamon
50g desiccated coconut
200g rice flour
1 tbsp bicarbonate of soda
500g grated raw peeled beetroot
200ml vegetable oil
Mixed seeds to decorate
Pre-heat oven to 150ºC
Combine all ingredients except for the vegetable oil until fully mixed then mix in oil slowly.
Line a loaf tin with parchment paper and grease sides of tin.
Pour all mix into tin and cook for 45mins
Cool down on rack
Once cool, glaze with apricot jam and toasted sunflower, pumpkin & golden lin seeds