This Greece-inspired walnut spice cake drizzled with orange syrup is vegan.
Terry Hope Romero, author of vegan bestsellers such as Viva Vegan! 200 Authentic and Fabulous Recipes for Latin Food (Da Capo, 2010), gives global cuisine a plant-based makeover in her latest cookbook, Vegan Eats World: 300 International Recipes for Savoring the Planet (Da Capo, 2012). You’ll find traditional favorites, such as Pad Kee Mao (Thai spicy drunken noodles) and samosas, as well as new spins on classic dishes — coconut kale summer rolls with peanut sauce and sesame wow greens, a spin on ohitashi.
“To the vegan-curious who happen to be reading this: never mistake a rejection of eating animals as a rejection of really good-tasting food,” says Romero in the introduction. “This book is about just that; we can have it all.”
The array of recipes speak for themselves: Crispy plantains with mole dip, Turkish zucchini pancakes, Afghan pumpkin ravioli with spicy tomato sauce and more. There are even recipes for three Ethiopian stews to serve with spongy injera bread, surprisingly simple to prepare. You’ll also find instructions for spice blends and sauces utilized throughout the book, as well as seasoned seitan, tempeh and tofu preparations.
Romero, who has also co-authored three vegan dessert cookbooks with Isa Chandra Moskowitz, also has a selection of sweets, such as Ethiopian chocolate flourless torte and tarte tatin. Romero’s recipe for this walnut spice sticky cake includes classic Greek ingredients, such as walnuts, cloves, oranges, cinnamon and olive oil. The orange syrup keeps the cake moist and fresh. As noted in VIV Says, this dish can make a lovely addition to a fall dinner — or any time.
Walnut Spice Sticky Cake
Makes one 9-by-13-inch sheet cake, serves 10
Cake
1¼ cups barley flour or spelt flour
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
1 6-ounce cup vanilla or lemon soy yogurt (¾ cup plus 2 tablespoons)
2/3 cup plain or vanilla soy milk
2 tablespoons ground flaxseeds
Finely grated zest from 1 orange
½ cup orange juice
1/3 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
¾ cup sugar
1¼ cups chopped walnuts
Orange syrup
2/3 cup orange juice
1/3 cup sugar
1/3 cup water
1 cinnamon stick
4 cloves
1. Cut a rectangle of parchment paper to fit into the bottom of a 9-by-13-by-2-inch metal baking pan or a 9-inch springform pan, place it on the bottom, and spray the insides of the pan generously with olive oil. Preheat an oven to 350° F. In a large mixing bowl, sift together barley or spelt flour, all-purpose flour, baking powder, baking soda, all of the ground spices and salt, and form a well in the center.
2. In another bowl, whisk together the soy yogurt, soy milk, flaxseeds, orange zest, orange juice, olive oil, vanilla and sugar until smooth. Pour this mixture into the center of the dry ingredients and use a rubber spatula or wooden spoon to fold the dry ingredients into the wet only long enough to moisten; don’t overmix. Fold in 1 cup of the chopped walnuts, spread the batter into the pan (no need to spread into the corners of the pan; it expands during baking), and sprinkle the remaining ¼ cup of walnuts on top of the batter. Bake for 36–38 minutes or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are OK).
3. While the cake is baking, prepare the syrup. Combine all of the ingredients in a saucepan and bring to a vigorous boil over medium heat, stirring occasionally. Boil for 3–5 minutes or until the sugar has dissolved, reduce heat to low and simmer for 10 minutes. The syrup should be thin (not thick like pancake syrup). Remove from heat to cool.
4. When the syrup has cooled slightly, remove cloves and cinnamon stick, then pour syrup evenly over the cake while it’s hot. When cake is completely cool use a thin, sharp, serrated knife to slice into wedges. Store cake tightly covered at room temperature.
NUTRITION SCORE (per serving)
405 calories
Fat 19 g
(2 g saturated)
Carbs 55 g
Protein 7 g
Fiber 4.4 g
Calcium 124 mg
Iron 2.1 mg
Sodium 293 mg
