beetroot cake

(not my picture)

This cake is AMAZING...i made it this week and it was so yummy and an amazing colour

Ingredients:

• 150g raw beetroot, grated
• 200 ml groundnut oil
• 250g golden caster sugar
• 3 medium eggs, separated
• 3 tablespoons milk
• 100g hazelnuts, roasted and chopped
• 200g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon each ground ginger, cinnamon and nutmeg

Preheat oven to 170 degC fan/190degC/gas mark 5 and butter a 20cm cake tin with a removable base. Line the base with baking paper and butter this too.

Whisk the oil and caster sugar in a large bowl, then whisk in the egg yolks and milk, and fold in the beetroot and nuts. Sift flour and baking power together and stir into the mixture, then add the spices. whisk egg whites in another bowl until stiff, then fold them in three goes into the cake mixture. Divide this between the tins, smoothing the surface and bake for 30-35 mins or until shrinking from the sides and skewer inserted into center comes out clean. run knife around the edge of the cakes and leave to cool.