Honey Orange Glazed Beet and Ginger Cake

Honey Orange Glazed Beet and Ginger Cake with Greek Honey Yogurt and Fresh Blackberries

Honey Orange Glazed Beet and Ginger Cake

Honey Orange Glazed Beet and Ginger Cake – Easy, Healthy-ish, Delicious

Most everyone enjoys carrot cake. But years ago, before you ever had a slice, could you even imagine why anyone would put carrots in a cake? And then you tasted it. And all was right with the world. I’m guessing that once you get over scrunching up your face and asking, “beets in a cake?” Honey Orange Glazed Beet and Ginger Cake you’ll be happy you tried Honey Orange Glazed Beet and Ginger Cake. It’s filled with goodies. Diced candied ginger, toasted walnuts, grated orange rind and . . . grated beets that seemingly dissolve into the batter leaving streaks of pink.

Let’s eat cake

And, I rarely eat cake. At the most I’ll have a bite and then pass the plate on to my husband. To find a cake that I want to eat, that’s something. A cake that’s light, moist, gluten-free, delicious and healthy-ish . . .that’s a cake I would enjoy eating. Especially when served with Greek Honey Yogurt and fresh blackberries.

A most delicious mouthful

A few months ago, a friend posted a picture of a somewhat Honey Orange Glazed Beet and Ginger Cakepinkish cake on Facebook, I wanted to know more. She wrote back that she had found the recipe on David Lebovitz’s blog. There I discovered that David had adapted his recipe from Sweet, the new book by Yotam Ottolenghi and Helen Goh.

Now I’ve adapted both of these recipes. Making Honey Orange Glazed Beet and Ginger Cake gluten-free, substituting olive oil for the canola or sunflower oil, honey for the sugar and a glaze with a side of rich yogurt and fresh berries for the cream cheese frosting. Whew. . .literally a mouthful, a most delicious mouthful.

Mediterranean Flavors Cooking ClassHoney Orange Glazed Beet and Ginger Cake

Such an easy cake to make, Honey Orange Glazed Beet and Ginger Cake is our dessert in the upcoming Mediterranean Flavors Cooking Class. Inspired by the flavors of the Mediterranean, I decided to make this cake with Extra Virgin Olive oil, à la cakes of Spain and France.

Honey Orange Glazed Beet and Ginger Cake

Honey Orange Glazed Beet and Ginger Cake
with Greek Honey Yogurt and Fresh Blackberries

A light, moist, flavorful, gluten-free cake with a slightly coarse texture from toasted walnuts, grated beets and minced candied ginger. A number of possible variations, including substituting grated lemon or tangerine rind and juice for the orange rind and juice. Using your favorite gluten-free mix instead of the brown rice flour. Changing out the Greek Honey Yogurt with Noosa Lemon Yogurt and adding your favorite berries.

Inspired by and adapted from recipes by David Lebovitz, Yotam Ottoenghi and Helen Goh.

Makes one 8-inch round cake                Printer-Friendly Recipe
Active Time   30 minute
Total Time   90 minutes

Ingredients

For the cake
½ cup minced candied gingerHoney Orange Glazed Beet and Ginger Cake
⅔ cup walnuts
1 ⅔ cup (7 ounces) peeled, grated raw beet
1 ⅔ cup brown rice flour
2 teaspoons baking powder (aluminum-free)
1 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
Finely grated zest of a large orange
½ cup high quality, fruity extra virgin olive oil
½ cup light honey
2 large eggs at room temperature

For the Honey Orange Glaze
3 tablespoons fresh orange juice
3 tablespoons light honey
¼ teaspoon pure vanilla extract

For serving
Greek Honey Yogurt or Noosa Lemon Yogurt
1 pint fresh blackberries

Preparation

  1. Preheat the oven to 300 degrees. Lightly spray an 8-inch round cake pan with olive oil. Line the bottom of the pan with a round of parchment paper.Honey Orange Glazed Beet and Ginger Cake
  2. Finely mince the candied ginger and put it in a small bowl. Pour boiling water over it. Let it sit for 15 minutes. Then drain the ginger, pushing out as much water as possible.
  3. Toast the walnuts in the oven for 10 minutes. Coarsely chop them when cool.
  4. Raise the oven heat to 350 degrees.
  5. Peel and grate the beet(s).
  6. Whisk together the brown rice flour, baking powder, cinnamon, baking soda and salt. Gently stir in the grated beet, chopped, toasted walnuts, minced, drained candied ginger and the finely grated orange zest.Honey Orange Glazed Beet and Ginger Cake
  7. With an electric mixer on medium-high speed, whisk the oil and honey until thickened. Add the eggs one at a time, waiting until the first one is incorporated before adding the second egg.
  8. Use a silicone spatula to fold the flour mixture into the oil/honey/egg mixture until thoroughly combined.
  9. Transfer the batter to the prepared pan. Use the spatula to even Honey Orange Glazed Beet and Ginger Cake the top of the cake. Bake until a toothpick inserted into the center of the cake comes out clean, about 50-55 minutes.
  10. Remove the cake to a wire rack to cool for 10-15 minutes.
  11. Prepare the Honey Orange Glaze.  While the cake is cooling, combine the honey, fresh orange juice and vanilla in a small pan. Simmer the glaze over low heat until it becomes syrupy.
  12. Turn the cake out of its pan onto a serving platter. The bottom of the cake now becomes the top of the cake. Poke holes all over the top of the cake with a toothpick. Slowly brush the warm glaze over the top of the cake. As the glaze is absorbed, brush on more using all the glaze.
  13. For the best texture, serve Honey Orange Beet and Ginger Cake at room temperature with a swirl of Greek Honey Yogurt and fresh blackberries.

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