Blood on the Brain & Elsewhere.

Blood is a fascinating subject to me. The physicality of it, as portrayed in art, the commitment of it used symbolically in the media & elsewhere; it's a heavy medium, if you will. Secrets kept with it, vows made on it, vengeance sought out over it & false imagery of Satanism being conjured upon the mention of it outside of a sterile environment make blood as intriguing as Egyptian mysticism.
Get outside of your box and collective safe zone and muse a little.
John Ross: BLOOD.

Fuck it. Let's get literal. Enjoy.

Blood Orange Cake with Delicious Frosting

Jul 17
Blood Orange Cake with Delicious Frosting

orange cake

This cake is tangy, moist, full flavoured, delicious and if you love citrus – then you’ll love this ! Let’s go bake !!!

INGREDIENTS

1 cup unbleached plain flour
1 cup self-raising flour
¾ cup Golden Granulated Sugar
2 tsp of powdered egg replacer
1½ tsps of baking powder
½ tsps of bicarbonate of soda
1/3 cup sunflower oil
½ cup plain soya yoghurt
¼ cup soya milk
zest of an entire blood orange (or plain if not available)
juice of an entire blood orange (or plain if not available)
juice of ½ a fresh lemon
1 tsp vanilla extract

METHOD

Preheat the oven to 200˚c, and grease a round, non-stick 8” cake tin. Now in a plastic bowl whisk the yoghurt, milk, oil, orange juice, lemon juice, vanilla extract, orange zest and the oil.

Now in another bowl add the rest of the dried ingredients and mix. Now add the dried ingredients to the wet ones and mix with a wooden spoon until properly blended.

Pour into baking tin and place in an oven for half an hour, or until a stick comes out clear. At this point allow it to cool down before turning onto a serving dish/plate.

A final touch, which we like, is to pierce a few holes in the cake and pour over some freshly squeezed lemon juice (about ½ a lemon)on the top of it, to give it that extra zingy flavour – it goes so well with the blood orange flavour. When the juice has been soaked up by the cake (a few minutes should do the trick), then frost the cake and it’s ready for eating from this moment onwards. Alternatively place in an airtight container and refrigerate.

Meanwhile make the frosting as follows:-

INGREDIENTS

1½ tubs (340 grams) Tofutti Cream Cheese

4 tbsp vegan margarine

¾ cup vegan icing/powdered sugar

juice of ½ a small lemon

Place all the ingredients except for the tofutti cream in a mixing and whisk until properly blended, now add the tofutti cream and gently whisk again (don’t over process it as you don’t want a runny consistency)

Now place in the refrigerator for an hour, and frost cake once it has totally cooled (the frosting should have thickened by this time, this can be made several hours before frosting the cake). You may wish to decorate the cake further with cut pieces of blood orange, or simply the zest of the fruit, as you wish. Enjoy ! (store covered in the refrigerator).

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010