Vegetarian, gluten free, sugar free, soy free, corn free, low(ish) carb
Some of my fond childhood memories featured a sticky, moist, tangy Orange Bundt Cake, made from yellowcake, orange jello and apricot nectar. I LOVED that cake. Years later, I made an attempt to vegetarianize it by substituting Tang for Orange Jello. Wow! Talk about a punch-in-the-tongue! My family was not impressed by my alterations, and so I tried to forget about my love of sticky, orange cake.
Recently, I ran across this Paleo Orange Cake recipe by Elana’s Pantry. It was lovely and made my whole house smell AMAZING, but it just did not stimulate my taste-buds like the ArtificiallyFlavoredSugaryOrangeCake from my youth.
As usual, I felt the compulsion to fiddle with the recipe. I used the Madhava Agave 5 to lower the carbs, I added dried appricots to punch-up the FruityFactor, saffron threads to add depth of flavor and color, and tamarind concentrate to intensify the tanginess and give it a bit more moisture.
I have yet to attempt to bake it in a bundt pan, but it makes heavenly muffins. For Chinese New Year, I baked the little cakes in gorgeous little fish molds to bring as much luck and fortune as possible to the vegetarian feast 🙂