->Beetroot 02 <-

250 g cake flour

12,5 ml baking powder

5 ml cinnamon

1 ml salt

250 ml cooking oil

315 g castor sugar

3 eggs

150 g peeled, coarsely grated uncooked beetroot

150 g peeled, coarsely grated uncooked carrots

100 g chopped pecan or walnuts

Icing sugar - optional

180 deg. C. Grease a

2 1/2 litre Kugelhupf mould

or deep tube pan or spray it with nonstick cooking spray. Sift

the cake flour, baking powder, cinnamon and salt together. Beat

the cooking oil and castor sugar until mixed. Separate the eggs.

Add the beetroot, carrots, nuts and egg yolks to the oil mixture

and beat until well mixed. Add the sifted ingredients and mix.

Whisk the egg whites until stiff, but not too dry and fold them

lightly into the batter. Spoon the batter into the pan. Bake the

cake for about 1 hour until done. Allow to cool slightly, then

turn it out onto a white rack to cool completely. Sift icing sugar

over. Leave the cake to mature for a day before serving.