Carrot, hazelnut and beetroot loaf cake

Ingredients

• 160 g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• 2 eggs
• 180 g (1 cup lightly packed) brown sugar
• 60 g honey
• 60 ml (¼ cup) buttermilk
• 150 ml vegetable oil
• 1 vanilla bean, halved lengthways and seeds scraped
• 130 g grated beetroot (about 1 medium)
• 130 g grated carrot (about 1 medium)
• 155 g hazelnuts, toasted, skins rubbed off and coarsely chopped

Cooling time 30 minutes

Instructions

Preheat the oven to 175°C.

Grease the base and sides of a 22 x 12cm (base measurement) loaf tin and line with baking paper, leaving the sides overhanging. 

Sift the flour, baking powder, bicarbonate of soda and ground spices into a bowl.

Using an electric mixer, beat the eggs, sugar and honey for 6-8 minutes or until light and creamy.

Lightly beat the buttermilk, oil and vanilla bean seeds together. With the motor running, gradually add to the egg mixture and beat until well combined. Using a large metal spoon, fold in the flour then fold in the grated vegetables and two-thirds of the chopped hazelnuts. Spoon the mixture into the prepared tin and sprinkle the remaining chopped hazelnuts over the top. Bake for 50-55 minutes or until a skewer inserted into the middle comes out clean. Stand in the tin to cool for 5 minutes, then turn out onto a wire rack to cool completely.

Photography, styling and food preparation by china squirrel. Recipe courtesy of Jemma Whiteman of Pinbone, Sydney.

Tune into the SBS 2 Broadcast of Tropfest at 8:30pm on Sunday December 7.