4 medium size beets, peeled & finely grated
1/4 cup olive oil
60 ml orange juice (approximately juice of 1 orange)
1/2 cup ginger, peeled & finely grated
1 cup raisins
5 Tbsp light honey
1 1/2 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
4 eggs, separated
1/4 cup (coconut) sugar
2 tsp baking powder
2 1/2 cups cornmeal
Preheat oven to 350F. Line two round cake pans with parchment paper. Mix together all ingredients from list except for last 4. Beat egg yolks and sugar until creamy and combine with cake mixture. Combine cornmeal and baking powder in separate bowl and add to batter. In another separate bowl (glass, not plastic) beat egg whites until stiff peaks form. Carefully fold into batter and split mixture between cake pans. Bake for 30-35 minutes or until tooth pick comes out dry. Serve with layers of whipped cream. Also delicious served with goat yogurt!
For a dairy-free option, try cashew cream. Rinse and soak 1 cup of raw cashews for 2-4 hours. Discard water and transfer nuts into blender. Add, 1/2 tsp vanilla extract, 1 Tbsp clear honey and water to just barely cover the nuts. Blend on high speed until desired consistency. Adjust for sweetness.