| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | 1 | servings | ||
INGREDIENTS
| 3 1/2 | c | Brown rice flour;, (or spelt flour) |
| 1 | tb | Flax seeds; ground |
| 4 | tb | Tapioca; finely ground |
| 3/4 | ts | Sea salt |
| 1 | tb | Baking powder;, (double acting) |
| 3 | tb | Prune puree |
| 1/2 | c | Applesauce; unsweetened |
| 1 1/2 | c | Maple syrup |
| 1 1/2 | tb | Vanilla extract |
| 1 1/2 | c | Water |
| 2 1/2 | c | Shredded carrots; (from about 4 medium carrots) |
| 1 | c | Dried figs; (cut into raisin sized pieces) |
| Orange Icing;, (see recipe) | ||
| 1 | ts | Citrus zest; in long, thin strips, (from 1 piece of citrus fruit) |
| 12 1/3 | oz | Tofu; low-fat silken, (extra firm) |
| 1 1/2 | tb | Orange zest; minced, from 1 orange |
| 3/4 | ts | Orange extract |
| 1/4 | c | Brown rice syrup |
| 1/4 | c | Maple syrup |
INSTRUCTIONS
CAKE GARNISH ORANGE ICING Pre-heat oven to 375 degrees F (190 degrees C). Prepare two 10 inch round spring form pans (it is also possible to use a 9 inch by 13 inch pan). Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Fold in shredded carrots and figs. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using a 9 inch by 13 inch pan). When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with citrus zest. Refrigerate to set the frosting/icing to the cake. 20 servings Preparation Time :1:10 Recipe By : Mark Foy Orange Icing: Blend all ingredients in a blender until smooth. Spread on cooled cake and refrigerate to set. Should have enough icing to cover a double-layered-10-inch round cake. VARIATIONS:- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in varying amounts depending on your tastes .- "Lime Icing" - Use lime zest in place of orange zest and lime extract in place of orange extract. - "Lemon Icing" - Use lemon zest in place of orange zest and lemon extract in place of orange extract. Serving Size : 20 Preparation Time :0:10 Recipe By : Mark Foy Posted to fatfree digest by "Lachman, Diane" <dlachman@path.org> on May 26, 1999, converted by MM_Buster v2.0l.
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