Preheat the oven to 200ºC/gas 6.
Pour the oil and sugar in a bowl and whisk.
Mix in the beetroot, walnuts and hazelnuts, then add the egg yolks, baking powder and mixed spices and whisk in.
Mix in the milk and the flour.
In a separate bowl whisk the egg whites using a hand mixer or a stand mixer at full speed until firm peaks form.
Fold the whisked egg white into the beetroot mixture.
Place the mixture in a greased 20cm cake tin and bake for 30 minutes in the oven.
Cool on a wire rack. Heat the apricot jam and glaze the cake with it.
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