Vegan Orange, Almond Semolina Cake with Baked Rhubarb
We really enjoyed his lovely orange almond cake. It’s full of lovely orange flavor, with a slight tartness from the yogurt and rhubarb.
Serving Size: 8
Ingredients:
for the cake:
- spray oil, for the spring form
- 1/3 cup almond meal
- 3/4 cup vegan margarine, at room temperature
- 1 cup sugar
- 3/4 cup soy yogurt
- 1/4 cup orange juice
- 3 egg replacements , e.g. Orgran No-Egg
- 1 tablespoon orange zest
- 1 cup AP flour
- 1 cup fine semolina
- 2 teaspoons baking powder
- 1/4 cup almond slivers
for the sauce:
- 1/2 cup water
- 1/2 cup fresh orange juice
- 1/2 sugar
for the baked rhubarb:
- 1/2 cup sugar
- 3/4 cup water
- 1/4 cup orange juice
- 3 large strips of orange rind
- 1 cinnamon stick
- 3-4 rhubarb stalks, cleaned and cut into pieces
Soy yogurt for serving
to make the cake:
- Preheat the oven to 350 F / 177 C.
- Spray a 9 inch diameter spring form with oil.
- Line the inside with baking parchment, then spray the parchment.
- In a large bowl, mix the AP flour, semolina flour, almond meal and baking powder.
- In a 2nd bowl, beat the vegan margarine and 1 cup of sugar until light and fluffy.
- Mix the 3/4 cup soy yogurt with the 1/4 cup orange juice.
- Beat the soy yogurt mixture and 1 egg replacement together . Using No-Egg it would be 1 teaspoon of powder and 2 tablespoons of water, whisked together.
- Add the orange zest and mix well.
- Add this mixture to the dry mixture and mix well.
- Clean the egg beaters and in a 3rd bowl, beat the other 2 egg replacement equivalents to a light fluffy foam.
- Mix the vegan margarine/yogurt mixture into the dry flour mixture until just moistened.
- Carefully fold the fluffy egg replacement into the batter. If the batter is too think, you could add 2 tablespoons of orange juice.
- Pour the bater into the prepared spring form.
- Sprinkle the almond slivers on top and place in the oven to bake for 40 minutes or until a skewer inserted in the middle comes out clean.
- While the cake is baking, make the orange sauce.
to make the sauce:
- Stir the 1/2 cup water, 1/2 cup orange juice and 1/2 cup sugar together in a saucepan and heat.
- Bring to a simmer and cook for 5 minutes without stirring.
- When the cake is done, remove from the oven and pour the orange sauce over the cake. Allow the cake to cool completely.
to roast the rhubarb:
- Preheat the oven to 350 F / 177 C.
- Make the baked rhubarb by stirring the sugar, water, orange rind and cinnamon together in a saucepan. Heat until the sugar dissolves, then bring to a simmer and cook for 5 minutes until the liquid slightly thickens.
- Clean the rhubarb and cut into pieces.
- Place the rhubarb on a lined baking tray.
- Pour the orange, cinnamon mixture over and bake for 10 minutes
to serve the cake:
- Remove from the spring form and place on a serving platter.
- Cut into wedges and serve with a dollop of soy yogurt and some rhubarb pieces.