Beetroot cake recipe

• 200 ml (7fl oz) groundnut oil
• 250 g (8.8oz) golden caster sugar
• 3 medium eggs, whites and yolks separated
• 3 tbsp milk
• 150 g (5.3oz) raw beetroot, peeled and grated
• 100 g (3.5oz) roasted hazelnuts, chopped
• 100 g (3.5oz) golden sultana and dried cranberry mix
• 200 g (7.1oz) plain flour
• 2 tsp baking powder
• 0.5 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 0.5 tsp cream of tartar

1. Preheat the oven to 190C/gas mark 5.
2. Liberally spray a ring mould with non-stick spray.
3. Whisk together the oil and sugar in a large bowl until combined.
4. Add the egg yolks and milk and continue to whisk until you have a smooth batter.
5. Stir in the grated beetroot, nuts and vine fruits.
6. In a separate bowl, mix together the flour, baking powder and spices.
7. When well mixed, stir into the beetroot cake batter.
8. Place the egg whites in a clean bowl and whisk until just foaming.
9. Add the cream of tartar and continue to whisk on full speed until they reach the stiff peak stage.
10. Fold the egg white foam into the batter in three stages until smooth and well combined.
11. Transfer the cake mixture to the prepared tin and bake for 3035 minutes or until a skewer inserted in the centre comes out clean.
12. Remove from the oven and place on a wire rack to cool.
13. Run a knife around the edge of the cake before turning out onto a serving plate or cake stand.

groundnut oil, sugar, eggs, milk, beetroot, hazelnuts, golden, flour, baking powder, ground ginger, ground cinnamon, nutmeg, cream of tartar

Taken from www.lovefood.com/guide/recipes/44178/beetroot-cake-recipe (may not work)