Beet and Hazelnut Bread

By chelyc13

"This simple cake has a very earthy taste as well a lovely color. I wear disposable gloves when grating the beets, as my fingers get very stained. As well as being a great source of fiber, this cake is full of good vitamins - and beets are allededly an aphrodisiac too."

Ingredients

• 3/4 cup vegetable oil, plus extra for greasing
• 1 cup plus 2 tbsp superfine sugar
• 3 eggs
• 1 3/4 cups all purpose flour
• 1 tsp baking powder
• 2 tsp ground pumpkin pie spice
• 3 tsp milk
• 1 cup peeled and grated raw beets
• 1 cup walnut halves, toasted and chopped, plus extra to decorate
• 2/3 cup shelled hazelnuts, toasted and chopped, plus extra to decorate
• 4 tbsp apricot jam, sieved

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 400. Grease a 2lb loaf pan with extra oil, then base line with parchment paper.

2. Pour the oil and the sugar into a bowl and whisk until smooth. Add the eggs and continue mixing until you ahve a smooth, glossy batter. Sift in the flour, baking powder, and spice and fold it in until well combined, then add the milk and grated beets. mix to incorporate, then finally add the walnuts and hazelnuts.

3. Pour the mixture into the prepared loaf pan and bake in the preheated oven for 30 minutes or unitl a skewer inserted in the ceneter comes out clean.

4. Cool on a wire rack. Remove the cake from the pan, peel of the paper, and place on a serving plate. ehat the apricot jam in a small pan and glze the cake with it, then sprinkle the top with the extra chopped nuts.