for 16 pieces

Batter

180 g	butter, soft, cut into pieces
150 g	sugar
4	egg yolks
250 g	raw beetroots, peeled, coarsely grated
1	organic orange, use a little grated zest and 2 tbsp of juice
200 g	white flour
200 g	ground hazelnuts
1 tsp	baking powder
¼ tsp	ground cardamom
4	egg whites
1 pinch	salt

Beetroot topping

½ dl	water
2 tbsp	sugar
100 g	raw beetroots , cut into approx. 3 mm slices
½	organic orange, zest peeled with a peeler, finely chopped

How it's done

Batter

Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Whisk in the egg yolks. Add the beetroot, orange zest and juice, mix well. Add the flour, hazelnuts, baking powder and cardamom, mix. Beat the egg whites with the salt until stiff, place on top of the mixture with the flour in layers, carefully fold in using a spatula. Transfer the batter to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Beetroot topping

Mix the water and sugar in a pan, bring to the boil. Add the beetroot, simmer for approx. 10 mins. Remove the pan from the heat, leave to cool. Spread the beetroot on top of the cake, top with the orange zest.

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