Pine Nut And Anise Cake With Blood Orange Compote
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetarian | Cakes, Desserts, Restaurants, Vegetarian | 10 | Servings |
INGREDIENTS
| 2 | c | Unbleached all-purpose flour |
| 1 | t | Baking powder |
| 3/4 | t | Baking soda |
| 1/8 | t | Sea salt |
| 3/4 | c | Pure maple syrup |
| 1 | c | Soy milk |
| 1/2 | c | Canola oil |
| 2 1/2 | oz | Silken tofu |
| 1 | T | Anise extract |
| 1 | t | Vanilla extract |
| 1/2 | t | Fresh lemon juice |
| 1/2 | c | Pine nuts, toasted |
| 8 | Blood oranges | |
| 1/2 | c | Unrefined sugar or Sucanat |
| 1 | T | Arrowroot, dissolved in |
| 3/4 | c | Cold water |
| 3 | mc/kitpath |
INSTRUCTIONS
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 Recipe by Sascha Weiss. Recipe from The Millennium Cookbook by Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >Typed by Melissa's Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm >Sent to Eat-lf mailing list Recipe by: Millennium Cookbook by Eric Tucker Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 04, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 141
Total Fat: 16.2g
Cholesterol: 0mg
Sodium: 178.8mg
Potassium: 368.8mg
Carbohydrates: 38.3g
Fiber: 4.6g
Sugar: 1g
Protein: 5.9g