On my long list of things to do was revisit this recipe. The original one was too complicated, so I never made it. No oven and a promise to make a Passover desert here in China was as good a time as any to cross something off that list.
With this version, cutting the oranges is the hardest part. The addition of strawberries and almond flour yield a rich, dense confection reminiscent of cheese cake. Yet, this dairy free option wont leave you feeling like you a ton of bricks just settled in your stomach. I saved the last piece for a decadent way to start my Easter day.
- 2 eggs
- 1/2 cup Soy Cream
- 1/3 cup Orange Vanilla Sugar
- 2 cups Almond Flour
- 1/2 tsp baking soda
- 1 orange, 1/2 sliced in circles, half chopped
- 2 cups of hulled strawberries
Arrange a large bamboo steamer or standard rice cooker steamer over simmering water. Line the steam basket with parchment paper. Macerate strawberries and chopped orange with 1 tbsp of the Orange Vanilla Sugar. Beat eggs, sugar and soy milk. Blend flour and baking soda, then combine with four mixture. Fold fruit in gently.
Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles. Arrange sliced oranges on top. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool before serving.
More ideas for a spring feast:
Photo Credit: Julie T Cecchini