2 c Unbleached all-purpose flour
1 ts Baking powder
3/4 ts Baking soda
1/8 ts Sea salt
3/4 c Pure maple syrup
1 c Soy milk
1/2 c Canola oil
2 1/2 oz Silken tofu
1 tb Anise extract
1 ts Vanilla extract
1/2 ts Fresh lemon juice
1/2 c Pine nuts; toasted
8 Blood oranges
1/2 c Unrefined sugar or Sucanat
1 tb Arrowroot; dissolved in
3/4 c Cold water
CAKE: Preheat the oven to 350F degrees. Lightly oil an 8″ round springform
pan. In a large bowl, sift the flour, baking powder and baking soda. Add
the salt and stir until well combined. In a blender, combine the maple
syrup, soy milk, oil, tofu, anise and vanilla extracts, and lemon juice.
Puree until smooth. Pour the wet mixture into the dry mixture, and mix
well. Fold in the pine nuts. Pour into the prepared pan and bake for 55-65
minutes, or until the cake is golden brown and a toothpick inserted in the
center comes out clean. Let the cake cool completely in the pan on a rack,
then remove it from the pan.
COMPOTE: Juice 4 of the oranges. Peel the remaining 4 oranges and cut them
into segments. In a small saucepan, combine the orange juice and sugar.
Bring the mixture to a simmer and stir in the arrowroot mixture. Stir until
the sauce becomes translucent. Remove from heat and let cool. Stir in the
orange segments.
TO SERVE, cut the cake into 10 slices. Heat the orange compote until warm.
For each serving, pool orange compote in the center of a plate, place a
slice of cake on top of the compote.
*INFO*
Yields
10 Servings