Disclosure: This post is sponsored by V8 Juice
Two of my favourite tastes of summer are zingy raspberries and tender baby beetroots, so I was a bit too excited when the team at V8 juice got in touch to commission a recipe using their new V-Fusion Raspberry & Beetroot Juice.
The flavour combination is amazing – the earthy beetroot would be far too, well, vegetable-y (!) on its own, but the clever people at V8 have blended it to perfection with tart raspberries and sweet apple juice to make this incredibly delicious as well as insanely good for you. One glass provides two of your five-a-day, believe it or not!
Here I’ve used those lovely summery flavours, but more importantly its deep ruby colour to swirl through a classic loaf cake. The lovely thing about swirl cakes is that you never know what you’re going to get until it comes out of the oven – every slice is different, like a raspberry and beetroot lottery!
Don’t be concerned that the raspberry and beetroot cake batter is quite runny – its supposed to be, and makes it all the more swirly and keeps very moist within the cake. Top tip for getting the best swirls – use quite a big implement, (ie. a palette knife rather than a skewer), but don’t over-work or you will end up with a uniformly pale pink cake – a figure-of-eight followed by a z-shape should be more than sufficient…. less is more in the world of swirl cakes!
Please note: recipe is not vegan. This blog has been vegan since January 2016, but recipes from before that date are vegetarian but not necessarily vegan.
- 100 ml V8 Fusion Raspberry & Beetroot Juice
- 2 tbsp caster sugar
- 80 g fresh raspberries
- 160 g butter or baking margarine
- 160 g caster sugar
- 2 eggs
- 140 g self-raising flour
- 100 g ground almonds
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease and line a 900g loaf tin.
- In a small saucepan, bring the raspberry & beetroot juice and 2 tbsp caster sugar to the boil, then reduce to a gentle heat and leave to simmer for 10 minutes. Pour into a mixing bowl and set aside to cool.
- Meanwhile, in a food mixer (or large mixing bowl with hand-mixer or wooden spoon + elbow grease!) combine the butter, sugar, eggs, flour and ground almonds and beat together thoroughly until light and fluffy. If you're using a food mixer, leave it beating for a good 3-4 minutes - you will be amazed how pale and fluffy it will get!
- Once the raspberry & beetroot juice has cooled, add the fresh raspberries and give them a squash with a fork to release their juices. Add about a quarter of the cake batter, and mix to combine thoroughly until it is all bright beetroot-purple.
- Spoon about a third of the original cake mixture into the bottom of your tin and spread out with a knife or spatula, then pour over half the purple cake mix. Next, dollop over another third of the original cake mix and roughly spread it around. DON"T PANIC - it will splodge and ooze around and look a bit of a mess, but that's how it gets its swirl! Pour over the remainder of the purple cake mix, then finish with dollops of the original cake mix.
- Now for the swirling. Use a knife or palette knife, and gently swirl a figure-of-eight getting right down to the bottom of the tin. (You can add a few extra swirls to the very top of the cake using your knife to make it look extra-pretty!).
- Bake for 60-70 minutes until a skewer comes out clean. You may need to cover the top with foil after 25-30 minutes to stop it getting too brown, or you will lose the pretty swirled colours! Leave to cool in the tin for 10 minutes before turning out onto a cooling rack.
For more swirl or marble cake ideas, have a look at these blogging friends’ recipes:
- Chocrhutea – Matcha, Chocolate and Rhubarb Marble Cake from Tin & Thyme
- Slow Cooker Strawberry Jam Swirl Bread from BakingQueen74