After the cake sat for a few hours, the amaretto flavor in the frosting really took over, but the orange of the cake is still apparent, and they compliment each other nicely.
The cake is from the memories here -
1/2 cup canola/safflower/sunflower oil
1/2 cup maple syrup
juice and zest of 2 oranges (about 1cup juice, 4 TBSP zest)
3/4 cup soymilk
1/4 teaspoon apple cider vinegar
1 tablespoon Grand Marnier or Cointreau (optional)
2 teaspoons vanilla
1/2 cup maple sugar, Sucanat, or date sugar (I believe regular sugars can be substituted here)
3 1/2 cups barley flour (or whole wheat flour)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350F. Oil two 8" round cake pans or one 9x13" cake pan and set aside.
Mix oil, syrup, juice, zest, soymilk, vinegar, Grand Marnier (optional), and vanilla in a small bowl.
In a seperate, larger bowl, place the sugar and sift the flour, baking soda, baking powder and salt into the sugar (sifting not necessary but prevents clumps when mixing batter).
Whisk wet ingredients into dry ingredients until well incorporated. Finish mixing with spatula to scrape bowl sides. Pour batter into prepared pans.
Bake for 25 min, rotating the pans a half turn to ensure even baking. Bake 5 or 6 minutes more or until knife comes out clean. Let cool for about 10 minutes. Remove from pans and cool completely on wire rack.
The cake is absolutely delicious. I'd recommend less icing than I used, the cake itself is on the less sweet side. I also used corn syrup instead of maple syrup.
The amaretto icing was an adventure. I started with a recipe that called for 1/4 cup margarine, 2 1/4 cups powdered sugar, 2 tbsp soy milk, and 1 tsp flavoring.
I didn't have any margarine, and I had about a tablespoon less than a 1/4 cup soybean oil. (no way was I going to use olive oil, yeck)
So I mixed everything up, adding a teaspoon of Grand Marnier (orange liqueur) to make up for lack of oil, and a teaspoon almond extract.
It didn't make nearly enough. So I added 2 tbsp more of soymilk, and another half teaspoon almond extract, and kept adding powdered sugar until it stopped "flowing".
What I ended up with was more like fondant or boxed chocolates center, than icing. Impossible to spread, I literally had to put a blob on top of the cake, then stretch it with my fingers and a spoon. It ended up still "flowing" a good bit, anyway, as you can see in the pictures.
Also, the color scheme wasn't what I'd originally had in mind. I'd plannaed on the base icing being light light purple, and making darker hues of red-violet and purple to make the swirls. When i added the food coloring, though, I made ther classic mistake "Oh, that's too red, add more blue. Oh, that's too blue, add more red, etc etc". I just used up some tubes of writing icing I found in the cabinet, instead, hence the uber-gaudiness.
All in all, not a bad birthday cake. The frosting makes my teeth hurt. w00t!