Ingredients : - 1 large raw beetroot - 2 apples - 3 eggs - 300gr brown sugar - 180gr of fine sieved flour - 20gr of cornflour - 1 sachet of yeast - 75gr ground hazelnuts - Sunflower oil - 3tsp of powdered cinnamon - 3 generous tsp of powdered ginger - Vanilla extract - 1 handful of squash and sunflower seeds - Butter Preparation: 1. Preheat the oven to 180ºC. 2. Peel and cut up the beetroot and the apples. Cook in a casserole dish, in water, or steam. 3. Blend them into purée. Add the sugar, the flour, the cornflour and the yeast. Then the eggs, the various ground ingredients, the vanilla, the oil... 4. Pour everything into a buttered cake tin. Sprinkle the seeds over the top of the dish. 5. Cook for 50 minutes and leave to cool to turn out of the tin. Serve warm. Preparation time: 15 minutes Cooking time: 50 minutes