Beetroot Cake with Nuts
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 dl oil
- 250 grams sugar
- 3 egg (s)
- 200 g wheat flour, type 405
- 1 teaspoon Baking powder
- 2 teaspoons spice mix, (gingerbread spice)
- 150 g beetroot
- 100 g walnuts, peeled
- 100 g hazelnuts
- 4 tablespoon apricot jam
- some water
- Fat, for the shape
- possibly roasted nuts for sprinkling
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C and grease a loaf pan.
- Chop or coarsely grind the two types of nuts and roast them until golden in the preheated oven. Finely grate the fresh beetroot.
- Mix the oil and sugar, add the eggs and stir to a creamy mass. Sift flour, baking powder and spices over the top and stir in carefully. Then fold in the beetroot and then the roasted nuts. Hold back some of the nuts. Pour the mixture into the greased form (if you want, you can cover the base with roasted nuts after greasing it, so it comes out of the form even better) and bake at 200 ° C for 30 minutes.
- After baking, remove from the tin and apricot with the jam heated with a little water. To finish, sprinkle with the remaining nuts. This cake tastes delicious warm as well as cold!
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