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Orange Beet Cake

ORANGE BEET CAKE

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.

Time: 105 minutes

Steps:

  • 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
  • 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


Orange Beet Cake image

Number Of Ingredients: 17

Ingredients:

  1. golden raisin
  2. dark raisin
  3. fresh orange juice
  4. all-purpose flour
  5. whole wheat pastry flour
  6. baking soda
  7. salt
  8. cinnamon
  9. nutmeg
  10. eggs
  11. vegetable oil
  12. orange zest
  13. vanilla
  14. dark brown sugar
  15. plain low-fat yogurt
  16. beets
  17. white sugar


ORANGE-BEET CAKE

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.

Recipe From food.com

Provided by momaphet

Time 1h45m

Yield 16 serving(s)

Steps:

  • 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.


Orange-Beet Cake image

Number Of Ingredients: 17

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


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