Fudgy Orange and Beet Cake

Beets are a sweet surprise in this tasty dessert.

by - Posted on Sep 30, 2014

A slice of Lorraine Pascale's Fudgy Orange and Beet Cake

Here's a sneaky and delicious way to get your kids to eat their vegetables!


7 oz. fresh beets 1 c. plus 2 Tbsp. soft light-brown sugar
8 Tbsp. unsalted butter, softened 1 c. whole-wheat flour
5 oz. dark chocolate in small pieces 1 ½ tsp. baking powder
3 eggs 2 tsp. ground ginger
4 egg whites Finely grated zest of 1 orange
1 tsp. vanilla extract 1 Tbsp. confectioners' sugar


1. Boil raw beets for 30 minutes to an hour, depending on size. Peel and grate once cold.

2. Preheat oven to 325°F. Grease a 7-inch springform pan. Line the base with parchment paper and set on a baking sheet.

3. Melt the butter in a pan; once melted, remove from heat and add chocolate.

4. While that’s melting, whisk eggs, egg whites and vanilla in a large bowl until mousse-like. Add the sugar in two batches, whipping until stiff after each addition.

5. Stir chocolate and butter together, then pour mixture around the edge of the whisked eggs. Gently fold it in until well blended.

6. Sprinkle flour, baking powder, ginger and orange zest over and fold those in as well.

7. Fold beets in and carefully pour mixture into prepared pan.

8. Bake for 40–45 minutes until firm on top and a knife comes out sticky—it will keep cooking as it cools.

9. Sprinkle confectioners’ sugar on top.

Serves 10.

Nutritional Information:  Calories: 330; Fat: 15g; Cholesterol: 80mg; Sodium: 180mg; Total Carbohydrates: 43g; Dietary Fiber: 3g; Sugars: 31g; Protein: 6g.

A Lighter Way to Bake book coverFrom A Lighter Way to Bake, by Lorraine Pascale. Copyright © 2013. Excerpted by permssion of Ecco, an imprint of HarperCollins Publishers; Photo by Myles New.

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