Seeded Beetroot Cake

Ingredients: 
Butter or oil, for greasing
225g self-raising flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp ground cinnamon
180ml sunflower oil
225g light muscovado sugar
3 free-range eggs, separated
150g raw beetroot, peeled
Juice of half a lemon
75g sultanas or raisins
75g mixed seeds (such as sunflower, pumpkin and linseed)
Method: 
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• Preheat the over at 180C
• Sift together the flour, bicarb, baking pownder and cinnamon
• Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one
• Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined
• Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting
• Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooded one will knock the air out)
• Pour the mixture into a greased, lines cake tin and bake for 50-55 minutes, covering the top with a piece of foil after 30 minutes

Original Source: 
Nigel Slater