RAISIN BEET CAKE
You won’t detect the beets like you would detect the carrots in a carrot cake. Made with San Pellegrino Blood Orange Soda. Definitely a keeper!
Makes 8 inch double layer
Preheat oven to 350 degrees
1-1/2 lbs. fresh beets without stems and greens, washed, trimmed and peeled, shredded over large holes of grater to equal about 2 cups
zest and juice of 1 lg. orange (I used 3 T. juice) – zest first, then squeeze for juice
1 T. imitation vanilla, less if using pure extract
2-1/4 c. unbleached all-purpose flour
1/2 c. light brown sugar
1/2 c. white sugar
1 T. baking soda
1 t. salt
2 t. ground coriander
1 t. powdered ginger
1/4 c. grapeseed oil
1/2 c. golden raisins
1 c. San Pellegrino Blood Orange Soda
In separate bowl combine shredded beets, zest and juice of orange, and vanilla. Stir and set aside.
In extra-large bowl combine flour, brown and white sugars, baking soda, salt, coriander and ginger. Stir well to distribute baking soda evenly.
Stir in oil.
Stir in raisins.
Add orange soda and beat with spoon at least 2 minutes.
Grease and flour-dust 2, 8 inch round cake pans (bottoms and sides). Pour batter evenly into both pans. Pound lightly on counter to even the batter further.
Bake in preheated 350 degree oven about 30 minutes or till toothpick comes out clean when inserted into middle of each cake. Mine took 35 minutes.
Remove from oven and cool on wire racks.
Cut into wedges and serve warm, at room temperature or chilled – plain, glazed with powdered sugar and orange juice or topped with veg whipped cream. You can also frost the entire cake with frosting of choice, but this time I was reducing total amount of sugar and fat so I didn’t.
Notes: Why the soda? I don’t know. I needed a liquid, looked around and bingo. Worked out well.