Beetroot and Walnut Cake
Recipe courtesy of Gill Orde in Catering at
Harestanes Countryside Visitor Centre

Ingredients:
3 eggs
100g sugar
80ml vegetable oil
190g wholemeal flour
1 teasp cinnamon
1 teasp baking powder
125g  grated beetroot
125g grated carrots
60g walnuts, chopped

Method:

• Line an 18cm cake tin with baking parchment.
• Preheat oven to 180C/Gas Mark 4.
• Beat together the eggs, sugar and oil until pale and fluffy.
• Thoroughly fold in the rest of the ingredients.
• Spoon the mixture into the cake tin and bake for 75 minutes.
• Test with a skewer and if it is not cooked through allow 5 to 10 more minutes.
• Turn out and cool on a wire rack.

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