Orange-Beet Cake - cooking recipe

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

Preparation

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.