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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 16 |
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In the same family as carrot cake, this version is lower in calories and fat, but still flavorful and moist. See who guesses the secret ingredient! This cake improves in flavor 2-3 days after baking. 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 |
Directions:
1. Preheat oven to 350 degrees.
2. 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).
3. Grease a 9 springform pan, line with parchment, grease and dust with flour.
4. Stir together dry ingredients except sugars, set aside.
5. 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.
6. In a seperate bowl beat whites until soft peaks form, sprinke in white sugar a little and then beat for 1 minute more.
7. 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.
8. Bake just until a knife inserted in center comes out clean, 45-55 minutes.
9. 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.
10. Store in an airtight container.
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