Beetroot and hazelnut cake

For a teatime-treat with a difference try Eric Lanlard's creative recipe for a delicious cake made with beetroot
By Eric Lanlard
Beetroot and hazelnut cake
  • Rating:
  • Serves: makes 1 cake
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus cooling
  • Effort: easy



  • 200 ml vegetable oil
  • 250 g golden caster sugar
  • 150 g raw beetroot
  • 100 g walnuts, chopped, plus extra to decorate
  • 100 g chopped toasted hazelnuts, plus extra to decorate
  • 3 eggs, separated
  • 1 tsp baking powder
  • 2 tsp mixed spice
  • 3 tsp milk
  • 200 g flour
  • 4 tbsp apricot jam


1. Preheat the oven to 200ºC/gas 6. 2. Pour the oil and sugar in a bowl and whisk. 3. Mix in the beetroot, walnuts and hazelnuts, then add the egg yolks, baking powder and mixed spices and whisk in. 4. Mix in the milk and the flour. 5. In a separate bowl whisk the egg whites until firm peaks form. 6. Fold the whisked egg white into the beetroot mixture. 7. Place the mixture in a greased 20cm cake tin and bake for 30 minutes in the oven. 8. Cool on a wire rack. Heat the apricot jam and glaze the cake with it.

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