Prepared by Lori Passer, June 2004 - This scrumptious little cake is modeled on several sampled in italy. It is simply topped with a marmalade-based glaze and served with a dollop of tofu-almond cream.

¾ Cup Whole Wheat Pastry Flour	2 Tbl Orange Juice
¾ Cup Unbleached White Flour	½ Tsp Vanilla
2 ¼ Tsp Aluminum-Free Baking Powder	¼ Tsp Almond Extract
¼ Tsp Sea Salt	------Tofu Almond Cream ------
½ Cup Almonds, Toasted And Finely	1 Lb Fresh Tofu
-Ground, (2 Tbs Set For Garnish)	½ Cup Pure Maple Syrup
½ Tsp Nutmeg Or Chinese	2 Tbl Almond Butter
-Five-Spice Powder	2 Tsp Vanilla
¼ Cup Light Almond Oil Or Canola	1/8 Tsp Almond Extract
-Oil	Few Grains Sea Salt
½ Cup Pure Maple Syrup	½ Cup Fruit Juice Sweetened
½ Tsp Vanilla	-Marmalade, (Half A 10-Ounce Jar)
¾ Cup Soy Milk	2 Tbs Water
½ Orange, Zest	2 Tsp Arrowroot Powder

Preheat oven to 350 F. Line the bottom of a 9" cake pan with parchment. Brush the sides with oil. Mix dry ingredients in a large bowl. In a medium bowl whisk wet ingredients together and add to dry. Whisk until batter is almost smooth. Pour into pan. Bake until cake tests done in the middle, 25-30 min. Allow cake to cool in pan for at least 10 min. Then transfer to a wire rack to cool completely. For tofu cream: Puree ingredients until creamy and smooth. Refrigerate. For glaze: In a small saucepan whisk ingredients together. Bring to a boil, whisking occasionally. Transfer to a shallow bowl and refrigerate for 5-10 min. for texture to firm, then spread over cake. Sprinkle reserved ground almonds over glaze. Place a spoonful of cream at the side of each serving of cake. Or refrigerate cream in order to pipe it through a pastry bag fitted with a large star tip. Cream based on firm tofu sets up better than medium or soft tofu. Variation: For an even quicker topping, omit water and arrowroot powder and simply spread jam over cake.