Beetroot Cake Recipe

250 g/9 oz/1.25 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
5 ml/1 tsp ground cinnamon
A pinch of salt
150 ml/8 fl oz/1 cup oil
300 g/11 oz caster (superfine) sugar
3 eggs, separated
150 g/5 oz raw beetroot, peeled and coarsely grated
150 g/5 oz carrots, coarsely grated

100 g/4 oz/1 cup chopped mixed nuts

Method:

Mix together the flour, baking powder, cinnamon and salt. Beat in the oil and sugar. Beat in the eggs yolks, beetroot, carrots and nuts. Whisk the egg whites until stiff, then fold into the mixture using a metal spoon. Spoon the mixture into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until springy to the touch.