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
