Beetroot and Hazelnut Cake

This combination sounds unusual for a cake but I took the idea from the carrot and walnut cake, and used these ingredients instead.
Also use gloves when peeling the beetroot as it will stain your hands
Beetroot is very high in fibre which makes this cake relativity healthy.
I've put a cream cheese icing on to the recipe as well if you would like to use it to top the cake.
I just glazed mine with apricot jam.
This cake is lovely and most and keep well for a few days.

Equipment. 2 pound loaf tin or a round 9 inch loose bottom tin.
Baking parchment to line the tin.

Pre-heat oven to 180oc

Preparation time 15 minutes
Cooking time 30 minutes
Cooling time 30-40 minutes

Ingredients:

150ml sunflower oil
50ml Hazelnut oil (if you can't find the hazelnut oil use 200 ml of sunflower oil)
250g caster sugar
3 large eggs
200g plain flour
1tsp baking powder
2 tsp mixed spice
3tsp milk
150 g fresh peeled and grated beetroot (net weight )
200g chopped hazelnuts

Glaze: optional if not using cream cheese icing.

4 tsp apricot jam
Splash of water.
Boil up in a pot then sieve into a bowl.
Brush the glaze on top of cooled beetroot cake.



Method:

Whisk the oil and sugar in a bowl until fluffy.
Add the eggs one by one.
Then add the flour, baking powder and mixed spice
Stir well
Add the grated beetroot and milk.
Finally stir in the hazelnuts.
Mix well.
Pour cake batter into your prepared tin
Place in the middle of your pre-heated oven.
Bake for 30 minutes
To check place a skewer in the centre if it comes out clean it's done.
Cool on a wire rack.

Cream Cheese Icing
Ingredients
125g full fat cream cheese
250g icing sugar sieved
1-2 lime juice.
Whole hazelnuts to decorate.

Method:

Beat the cream cheese in a bowl until smooth then add the sieved icing sugar eat again. Finally add the line juice.
When the cake is cooled smear the icing on top.
Decorate with the hazelnuts.