Almond-Orange Cake

cake ingredients

• 1 cup whole almonds, lightly toasted
• 2 cups unbleached white flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup canola oil
• 1 cup soy milk
• 2/3 cup honey
• 1 tbsp vanilla extract
• 1/2 tsp almond extract or 1 tsp maple extract
• 2 tsp finely grated orange rind

chocolate icing ingredients

• 5 oz semisweet or bittersweet chocolate chunks or chips
• 4 tbsp soy margarine
• 2 tbsp honey
• 3 drops vanilla extract or 1 tbsp amaretto

instructions

1. Pre-heat oven to 350°. Grease a 9- or 10-inch pan by rubbing or spraying with oil. Grind the almonds in a food processor or blender. (You may have to grind in two batches in a blender.) Transfer almonds to a large bowl. Add the flour, baking powder, baking soda, and salt. Mix well.
2. In a smaller bowl, combine the canola oil, soy milk, honey, vanilla, almond or maple extract, and orange rind. Pour about half this mixture into the flour mixture and stir briefly. Add the remaining liquid and stir until the batter is smooth. Pour it into the prepared pan.
3. Bake the cake for 40-45 minutes or until a knife inserted into the cake comes out clean. Let the cake cool for about 15 minutes then loosen the cake with a sharp knife.
4. Make the icing: melt the chocolate in the top of a double boiler or in a bowl set over a saucepan of simmering water. Once the chocolate is melted, add the margarine 1 tbsp at a time, whisking after each addition. Whisk in the honey and vanilla or liqueur.
5. Ice the cake using a cake spatula or butter knife. Store in the refrigerator.