Orange-Beet Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
16
ingredients
- 78.78 ml golden raisin
- 78.78 ml dark raisin
- 236.59 ml fresh orange juice
- 177.44 ml all-purpose flour
- 177.44 ml whole wheat pastry flour
- 4.92 ml baking soda
- 1.23 ml salt
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 3 eggs, seperated, let whites come to room temp
- 78.78 ml vegetable oil
- 14.79 ml orange zest
- 4.92 ml vanilla
- 118.29 ml dark brown sugar (Light will work too)
- 78.78 ml plain low-fat yogurt
- 3 beets, peeled and grated (about 1 1/2 cups)
- 157.80 ml white sugar
directions
- 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.
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RECIPE SUBMITTED BY
momaphet
United States