Beetroot and hazelnut cake
By: Eric Lanlard From: Good Food Bites
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Beetroot and hazelnut cake
Submitted by: Han-NaC30355
- Prep time:
- 25 mins, plus cooling
- Cook time:
- 30 mins
- Serves:
- makes 1 cake
For a teatime-treat with a difference try Eric Lanlard's creative recipe for a delicious cake made with beetroot
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Ingredients
- 200ml vegetable oil
- 250g golden caster sugar
- 150g raw Beetroot
- 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
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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Latest Comment
Easy to make and tasty. I grated the beetroot and used plain flour, in the absence of more detailed guidelines.