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Beetroot and hazelnut cake

Eric Lanlard from Good Food Bites
For a teatime-treat with a difference try Eric Lanlard's creative recipe for a delicious cake made with beetroot

Beetroot and hazelnut cake

Method

1. Preheat the oven to 200ºC/gas 6.

2. Pour the oil and sugar in a bowl and whisk.

3. Mix in the beetroot, walnuts and hazelnuts, then add the egg yolks, baking powder and mixed spices and whisk in.

4. Mix in the milk and the flour.

5. In a separate bowl whisk the egg whites until firm peaks form.

6. Fold the whisked egg white into the beetroot mixture.

7. Place the mixture in a greased 20cm cake tin and bake for 30 minutes in the oven.

8. Cool on a wire rack. Heat the apricot jam and glaze the cake with it.

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Serves: makes 1 cake

Prep: 25 min, plus cooling
Cook: 30 min

Ingredients
200ml vegetable oil
250g golden caster sugar
150g raw beetroot, grated
100g Walnuts, chopped, plus extra to decorate
100g chopped toasted hazelnuts, plus extra to decorate
3 Eggs, separated
1 tsp Baking powder
2 tsp Mixed spice
3 tsp Milk
200g Flour
4 tbsp apricot jam