Deliciously fruity beetroot and blueberry loaf with beetroot juice and blood orange drizzle. I had 3 baby beetroots weighing in at 90g, sitting in a bowl in some beetroot juice, waiting for me to be imaginative and give them some hero status in my next creation. I had a half cut blood orange keeping them company. I have this dinky little little saucepan I use to reduce sauces. Right, I have the kernel of an idea that starts the process of me being creative. This is what it looks like. The juice from the beetroot goes into the dinky pot along with the blood orange juice and the little juicy vesicles, proper name juice sac, which made me laugh like and 18 year old in the locker room. Back to the dinky pot, and the juices. I reduce the juice and head out to walk Kenzi.
Later in the afternoon, I thought I’d do a little loaf. What was coming to mind was my Air Fryer Lemon Drizzle Cake and Air Fryer Blueberry Loaf. Our air fryer was sent back to the company we bought it from. It was not getting up to the temperatures it was boasting about. Brian’s instant read thermometer proved it, all while he took a video. I would have to resort to the oven. I have a dinky little 30cm wide oven that is perfect for a couple or small family. I use it often and it saves on electricity. If you want to try this recipe in your air fryer, go ahead. Just bake for about 28-30 minutes and check for the desired doneness. Not everyone has an air fryer so it’s good to have alternatives.
Beetroot and Blueberry Loaf
- 12 g almond flakes toasted
- 100 g melted butter
- 2 XL eggs
- 1 tsp vanilla extract
- 1/4 tsp almond essence Optional
- 80 g self-raising flour
- 80 g almond flour
- 100 g sugar
- 90 g cooked baby beetroot cut into the same size as the blueberries
- 40 g blueberries
- 40 g raspberries
- fresh grated ginger to taste
- pinch citric acid optional
- 1/4 cup of beetroot juice
- 1/4 cup blood orange juice or 1/2 a blood orange
- 2 tsps sugar
- Pre-heat the oven to 180℃ and prepare a small loaf pan 15cm long X 8cm wide X 6cm deep buttered and lined with baking paper (or 6 muffin tray 30 min bake time and check)
- While oven is heating roast the nuts until golden about 5 min
- In a separate bowl melt the butter in the microwave in 30 second bursts. Do not boil it because that will scramble the eggs when you add them. Let it cool.
- In a bowl, sift and whisk the 80 g self-raising flour, 80 g almond flour, 100 g sugar
- Add the 2 XL eggs, 1 tsp vanilla extract, 1/4 tsp almond essence Optional to the 100 g melted butter and whisk to blend
- Add the 90 g cooked baby beetroot, 40 g raspberries, 40 g blueberries along with fresh grated ginger to taste and pinch citric acid optional together in a bowl and stir to gently mix together
- Now fold the flour mix into the egg mix. It's quite a stiff batter.
- Folod in the nuts , then add ¾ of the fruit to the batter. Pour into the prepared baking pan. Add the remaining ¼ fruits to the top of the loaf. Place on a baking sheet and bake in the pre heated oven for 45 minutes.
- While that is baking reduce the 1/4 cup of beetroot juice, 1/4 cup blood orange juice or 1/2 a blood orange and2 tsps sugar until about ½. This should give you about a ¼ cup of drizzle.
- When the cake is done, drizzle the juice over the loaf while still hot from the oven. Leave to cool for 20 minutes to give the juices time to soak into the sponge. Remove from the baking pan and leave to cool on a wire rack. Slice after about an hour