Orange-beet Cake

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 16
• 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 sugar

Recipe

• 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 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.