This beautiful orange and poppy seed poundcake is lovely and moist yet suprisingly light. This recipe uses very little fat and gets it's fulfilling denseness from tofu, not tons of butter. As tofu is virtually flavourless this secret ingredient is a real winner, give it a go.
I went for the tradditional orange citrus this time but lemon or lime can both be incorporated. I also used wholemeal flour and coconut sugar which is why the cake is so beautiful and bronzed. For a more tradditional look, sub for white.
Both the sliced orange and glaze can be omitted, but I love the crunchy, caramelized orange slices and the sweet glaze. As there is very little fat don't feel bad about adding extra sweetness. Enjoy!
: 20 minutes
: 40 minutes
: 10 servings
For the cake
1⅓ cups self raising whole meal flour
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon poppy seeds
200 grams (1/2 of a block) firm tofu
1 cup granulated or coconut sugar
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
½ cup melted coconut oil (I used less and upped the orange juice)
⅓ cup fresh orange juice (or lemon or lime, whatever you have on hand)
3 tablespoons orange zest
For the sugar glaze
1 cup powdered/icing sugar
2 tablespoons orange juice
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