Beet Cake With Teff And Dates

• Batter
• 3 medium fresh beets (peeled and grated)
• 1 medium apple (grated)
• 6 fresh medjool dates (pitted)
• 3 tablespoons runny honey
• 1 cup rapeseed oil
• 3 eggs
• 3/4 cup full fat yoghurt (3% fat)
• 1 1/2 cups cup dark teff flour (or if you don't mind gluten, use spelt flour or a mix of spelt and wheat)
• 6 tablespoons unsweetened dessicated coconut
• 2 teaspoons baking powder
• 2 pinches of sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 3 ounces dried cranberries
• Pomegranate Glaze
• 2 tablespoons pomegranate juice
• 3/4 cup confectioners sugar

1. Preheat you oven to 175u0b0C/350u0b0F.
2. Grease and flour a rektangular bread pan.
3. Place the pitted dates in a food processor with the knife attached.
4. Add the oil and the honey and run the machine until the dates are minced.
5. Add the eggs and the yoghurt and run the machine again until well blended.
6. Mix the dry ingredients except the cranberries in a separate bowl.
7. Add the dry mixture to the creamy mixture and mix until a smooth batter.
8. Add the grated beets, apple and cranberries and mix until incorporated.
9. Add the batter into the prepared pan and bake for appr 45 minutes. Let cool on a cake rack.
10. In a small mixing bowl pour the pomegranate juice over the confectioners sugar and stir until a smooth pourable glaze without lumps.
11. Pour the glaze over the cake. Enjoy!

batter, fresh beets, apple, dates, runny honey, rapeseed oil, eggs, yoghurt, flour, coconut, baking powder, salt, ground cinnamon, ground ginger, ground cloves, cranberries, glaze, pomegranate juice, confectioners sugar

Taken from food52.com/recipes/68478-beet-cake-with-teff-and-dates (may not work)