This is the final post from my weekend vegetarian dinner party with Oma and Opa. What better way to end a meal than with dessert!
Dessert doesn’t always need to be super-sweet. In fact, in the hot summer, a lighter dessert is preferable. Enter: orange cinnamon cake. With no added fat, and using maple syrup as the main sweetener, this cake is light in flavor and yet satisfying enough to serve as a dessert to a lovely meal.
Bring this to your next gathering, or keep it in the house for your family to nibble on as they please. It’s fairly guilt-free! It does take a bit of elbow grease, though. The orange flavor comes from orange pulp – the leftover “meat” of oranges after you’ve juiced them. So, break out the juicer, slice a few oranges and get pressing! Drink the juice as your reward, and scrape out the remaining pulp for this cake. It’s worth it!
Orange Cinnamon Cake, adapted from Move Eat Breathe
- 1.5 C white or whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 C skim or non-dairy milk
- 1 C orange juice pulp (I scraped the pulp from 4 navel oranges after juicing them)
- 1/4 C pure, grade B maple syrup (not the Mrs. Butterworth kind)
- 3/4 C powdered sugar
- up to 4 tbsp skim/non-dairy milk
- 1/2 tsp cinnamon
Preheat oven to 350. Spray a 9″ round cake pan with PAM.
Begin by juicing and pulping the oranges. This takes a little time, but you’ll smell like oranges afterward! Worth it. If you don’t have a juicer, make one! I used a small-bottomed cup and a large bowl…find what works for you in the cabinets.
Mix the dry ingredients in a large bowl. Mix the wet ingredients in a smaller bowl.
Stir wet into dry, without overmixing.
Pour into prepared cake pan and bake for 20 minutes, or until toothpick comes out clean.
Let cool 10-15 minutes in the pan before removing to a wire rack to cool completely.
Transfer cooled cake to serving platter.
In a small bowl, whisk together 3/4 C powdered sugar with TWO tbsp milk and the cinnamon. Keep adding milk one tablespoonful at a time until you reach the consistency of Elmer’s glue. Taste to make sure it’s not too sweet, and adjust as necessary.
Starting from the center of the cake, spoon glaze on and spread outward. You won’t need all of the glaze, so add only as much as you like. It’ll run down the sides of the cake, which is fine.
It’s best to serve the same day. If you must make this ahead, keep in an airtight container until ready to serve. Slice into 8 pieces, and enjoy!
For the rest of the menu from our dinner party, check out this week’s other posts!
Appetizer: Greek yogurt dip
Salad: Arugala Orange Salad