Ingredients Jump to Instructions ↓


  2. 250 g cake flour

  3. 12,5 ml baking powder

  4. 5 ml cinnamon

  5. 1 ml salt

  6. 250 ml cooking oil

  7. 315 g castor sugar

  8. 3 eggs

  9. 150 g peeled, coarsely grated uncooked beetroot

  10. 150 g peeled, coarsely grated uncooked carrots

  11. 100 g chopped pecan or walnuts

  12. Icing sugar - optional

  13. 180 deg. C. Grease a

  14. 2 1/2 litre Kugelhupf mould

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

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

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

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

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

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

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

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

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

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


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