In the last few weeks, our beloved farmers at Albert and Eve have sent us lots of phenomenal citrus fruit. I wanted to bake a whole-wheat treat for us, and after looking at a few recipes online decided to invent my own. It came out wonderful: moist, tangy, not too sweet–a perfect cake. I ate a slice by itself, but if you’d like it richer, you can drizzle the cashew-orange glaze I invented in December.
2 navel oranges
1/3 cup Earth Balance
2 tbsp apricot jam
1 tbsp agave syrup
1 tsp apple cider vinegar
1 tbsp ground flax seeds
1 tsp vanilla
1 1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 cup fresh blueberries
Heat oven to 350 Fahrenheit. Peel oranges and place in food processor. Process until you have a smooth pulp. Add the Earth Balance, jam, agave, vinegar, and vanilla. Process until smooth. Then, mix in ground flax seeds and let sit for a few minutes.
Then, transfer to bowl. Add dry ingredients and mix until just combined. Finally, add blueberries and briefly combine.
Bake for 35 minutes, or until a fork inserted into the cake comes out clean and dry. Let cool for about ten minutes before inverting, and even longer before slicing. Serve with fresh blueberries and/or cashew orange glaze.
Addendum: It occurs to me that zesting some of the orange peel into the mix would have made this even more delicious. Give it a try!