This is a rich and delicious agave-sweetened cake. The batter contains one whole orange and no sugar. We decorated the top with orange slices this time but you can also decorate it with edible flowers, like nasturtiums.
I love to bake but I don’t like how I feel after I eat conventionally made cakes. Agave is a controversial ingredient. It’s a processed food but advertised as raw … Some of my foodie friends object to agave. I find that it is one of the only sweeteners I can bake with (along with canned pineapple and homemade applesauce) that does not give me low blood sugar. When I bake with maple syrup, as some suggest, I get low blood sugar minutes after eating a slice of cake.
This is an easy and delicious cake to make. You will need a food processor with an S-shaped blade.
To make the agave-sweetened orange cake:
1 2/3 cup whole wheat flour
1 cup einkorn flour
[Note: you need 2 2/3 cups flour for the recipe. Use any combination of flours that you wish. I use 1/4 cup of garbanzo bean flour to make the cake have more protein] 1 1/2 t baking powder
1 t baking soda
1/2 t salt
1 cup butter at room temperature
1.5 cups agave
2 t vanilla extract
1 t orange extract
1 whole orange, washed well, cut in quarters (make sure this is organic as the peel will be in the batter!)
Combine the dry ingredients and set aside. Cream the softened butter in your food processor fitted with an S-shaped blade. Add agave, eggs, extracts, and orange quarters. Blend well. Combine the wet and dry ingredients. Don’t over stir. Butter or oil two 9-inch round cake pans. Pour the batter into the two pans. Bake for about 35 minutes at 350. Your house will be filled with a lovely orange aroma.
To make the orange frosting:
Combine equal parts softened butter and organic cream cheese and then add about a cup of confectioners sugar or until desired consistency. Add one tablespoon grated orange peel and a squeeze or two of fresh orange juice.