It's a rainy day in Nashville, so pardon the shadowy photo. Research on New Hampshire revealed the Portsmouth Orange Cake, original versions of which involve one hell of a lot of eggs. I decided it was wisest to start from a vegan orange cake recipe which I have made before, from the most excellent Papa Tofu Zine by Kittee. I decided to make one pan of 12 cupcakes instead of a two layer cake, so I cut her recipe in half, and altered some of the flavors to match the New Hampshire recipes:
Mix in a large bowl:
1 1/2 c all purpose flour
1 c unbleached sugar
1 t baking soda
1/2 t salt
1/2 t mace
Mix in a smaller bowl:
1 c orange juice
zest of 1 orange
1/3 c canola oil
1 t vanilla
1 T lemon juice
Combine wet and dry. Pour into liners in a cupcake pan, and bake for 20-25 minutes at 350F.
Some of the online recipes for Portsmouth Orange Cake call for an orange buttercream frosting, but I liked the suggestion of serving the unfrosted cake with slices of fresh orange and just a bit of cream (or soy creamer, in our case). The orange, mace, and vanilla create a lovely flavor, and I think we'll be making these again.
1 comment:
I agree, the fresh citrus topping looks so delicious!
xo
kittee
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