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| Pine Nut & Anise Cake with Blood Orange Compote |
| Ingredients 2 cups all-purpose unbleached flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/8 teaspoon sea salt 3/4 cup pure maple syrup 1 cup soy milk 1/2 cup canola oil 2 1/2 ounces silken tofu 1 tablespoon anise extract 1 teaspoon pure vanilla extract 1/2 teaspoon freshly squeezed lemon juice 1/2 cup pine nuts toasted 8 blood oranges 1/2 cup unrefined sugar 1 tablespoon arrowroot dissolved in 3/4 cup cold water Method Cake Preheat the oven to 350 degrees. Lightly oil an 8 inch round springform pan. In a large bowl, sift the flour, baking powder and baking soda. Add the salt and tir 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 blood 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. |