Sunday, March 12, 2006

Orange, Lemon, Olive Oil & Almond cake

Orange, Lemon, Almond & Olive Oil cake (adapted from

  • 2 small oranges
  • 1 lemon
  • 1 cup all-purpose flour (unbleached)
  • 1 tablespoon baking powder
  • 4 "Eggs" (I used half a carton of organic Mori-Nu extra firm silken tofu, I've also used a small container of soy yogurt)
  • 1/2 teaspoon salt
  • 1.5 cups sugar (organic evaporated cane juice)
  • 1.5 cups toasted and finely chopped almonds (I prefer sliced, not chopped and used 3/4 cup)
  • 2/3 cup olive oil
    • powdered sugar for dusting on top when cooled
-Put the oranges and the lemon in a sauce pot and add enough water to cover, and simmer and cook uncovered for 30 minutes. (Your living quarters will smell freshhh).

-Drain and let cool so you can handle them.
-Cut the lemon in half, and throw out all the pulp and seeds except a small bit of pulp (1/2 tablespoon or so).
-Cut the oranges in half and throw out the seeds. (cut citrus fruits into more pieces if using blender and not a food processor)
-Either food process the citrus until very finely chopped or blend. I use my blender, and add the silken tofu at this point as well - I'm pretty certain you can put silken tofu in the food processor and do the same as well.
-Preheat oven to 350F.
-Sift the flour and the baking powder together in a small bowl.
-In a large bowl, beat the eggs (if you're egging it) and salt until foamy - then slowly add the sugar. If not using real eggs, pour the citrus/tofu mixture into the large bowl and combine with sugar.
-Fold the flour mixture into the the egg mix of choice.
-Stir in the nuts and olive oil until 'JUST MIXED'.

-Bake for 1 hour and 15 minutes in a lightly greased 10-inch springform pan, two 8-inch pans or what you please. For 8 - inch pans, I baked for about 45 minutes. Let cool and dust with powdered sugar ~ Keep in mind this is traditionally a moist 'eggy' cake, but this vegan version does indeed come close, especially for an eggy cake (way to go silken tofu!) Also, feed this to citrus lovers! The original recipe said it goes very well with tea, and as a light and fresh flavored - cake, it could work as a dessert after a big Italian meal : )


vegancore said...

This sounds delicious. I love citrus anything. But olive oil in baked goods just kind of freaks me out. Is the flavor very pronounced?

jess (of Get Sconed!) said...

vegancore- I can't taste the olive oil in it. I'm not looking for it, but I haven't noticed it. The citrus is so strong that canola or sunflower oil/maybe mixed with olive, would more than likely work.

Harmonia said...

WOW! This looks amazing! :)

You are so talented!

Danielle said...

Olive oil works just fine in my baked goods. Don't be shy, go ahead and use it.

Elizabeth said...

Mmm that sounds good. Greeks use olive oil in everything--including sweets. It may be an acquired taste, but I do like it.

I'm going to try this one. My mouth is watering just thinking about that lemony/orangey cake...

Wiebke said...

oh, what a great cake recipe. thanks!