Sticky golden beetroot cake

Ingredients (makes 18 bars)

  • Sticky golden beetroot bars175g unsalted butter, plus extra for greasing
  • 250g soft dark brown sugar
  • 100ml honey
  • 3 free range eggs
  • 250g self-raising flour
  • 2 tsp baking powder
  • 2 tsp mixed spice
  • 250g golden beetroot, peeled and grated
  • 1 apple peeled, cored and grated
  • Icing sugar to dust


  1. Preheat the oven to 160°C and grease a 30mm deep rubber cake mould or alternatively, use a tray bake and cut the bars out when the cake has cooled.
  2. Place the honey, sugar and butter in a pan and melt then leave to cool.
  3. Once the sugar mix has cooled, place in a mixing bowl with the eggs and whisk until it is light and fluffy.
  4. Gently fold in the self-raising flour, mixed spice and baking powder.
  5. Fold in the grated golden beetroot and apple before placing equal amounts into the greased cake moulds.
  6. Cook for 15 minutes. To test if the bars are cooked all the way through, place a skewer into the cake, if it is clean when removed, then the beetroot cake is ready.
  7. Immediately turn the beetroot cake out onto a baking rack and allow to cool before dusting with icing sugar.