Orange-Beet Cake
Ingredients
- 1/3 cup golden raisin ⓘ
- 1/3 cup dark raisin
- 1 cup fresh orange juice ⓘ
- 3/4 cup all-purpose flour ⓘ
- 3/4 cup whole wheat pastry flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon nutmeg ⓘ
- 3 eggs, seperated, let whites come to room temp ⓘ
- 1/3 cup vegetable oil ⓘ
- 1 tablespoon orange zest ⓘ
- 1 teaspoon vanilla
- 1/2 cup dark brown sugar (Light will work too) ⓘ
- 1/3 cup plain low-fat yogurt
- 3 beets, peeled and grated (about 1 1/2 cups) ⓘ
- 2/3 cup white sugar ⓘ
Instructions
- Preheat oven to 350 degrees.
- Bring raisins and orange juice to a boil in a non-reactive sauce pan, reduce heat and simmer 5 minutes, strain, retaining liguid, set aside raisins and return liquid to sauce pan simmer and reduce to about 3 TBLS (about 7 mins).
- Grease a 9" springform pan, line with parchment, grease and dust with flour.
- Stir together dry ingredients except sugars, set aside.
- Whisk the yolks slightly then whisk in oil 1 TBLS at a time, continuing till yolks are emulsified. Stir in zest, brown sugar, beets and raisins; fold in flour mixture.
- In a seperate bowl beat whites until soft peaks form, sprinke in white sugar a little and then beat for 1 minute more.
- Stir 1/4 whites into the cake batter to lighten, then fold in the the rest of the whites, pour into springform pan and level.
- Bake just until a knife inserted in center comes out clean, 45-55 minutes.
- Cool for 10 minutes; carefully remove cake from pan and place on serving plate, reheat orange juice then brush over the top of the warm cake.
- Store in an airtight container.
Nutrition & Diet Analysis (per serving)
941
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).