Tuesday, February 17, 2015
Very Orange Cake !!
Last weekend we were supposed to host some friends for dinner and cards. Being the planner I am, I made the dessert ahead of time. They ended up having to cancel due to illness so Bob and I were left with the cake all to ourselves, so sad ;-)
My inspiration were twofold, my sister has been sharing her incredible navel orange crop with me. They are so juicy with just the right balance of sweet and acid. I wanted to showcase them in a dessert.
My dinner guests are vegan, I needed a cake that did not contain eggs or butter.
When I looked up vegan orange cake, I was surprised by all the entries. Apparently that venerable old favorite Joy of Cooking has a very tasty orange cake that fit my parameters.
One of the recipes I looked up had you decorate it with candied orange peels.
If you decide to make them, here is the recipe .
The cake is delightful, moist, easy and very adaptable.
Very Orange Cake
1 cup orange juice
1/3 cup canola oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup sugar
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
orange zest from one orange
1/4 cup powdered sugar
1-2 teaspoons orange juice
1 teaspoon orange zest or tiny curls of peel
1) Preheat the oven 350 F. Grease and flour an 8 inch round cake pan, a 9 inch round or 8 inch square would also do. The recipe stressed the flouring part. You could also use a piece of parchment if you are concerned. I had one with the little "cake release bar" at the bottom.
7) Cool for 10 minutes then carefully transfer to a cooling rack. Allow to cool completely before adding the glaze.
8) In a small bowl mix 1/4 cup powered sugar, 1 teaspoon zest or tiny curls of peel. Start with 1 teaspoon of juice and add more to get a thick paste.