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Print this Recipe    Beetroot 02

BEETROOT CAKE

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

Preheat the oven to 180 deg. C. Grease a 2.5 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.

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