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Pine Nut and Anise (Fennel) Cake with Blood Orange Compote
By Chef Eric Tucker


2 cups All-Purpose Flour Unbleached
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/8 teaspoon Sea Salt
3/4 cup Maple Syrup pure
1 cup Soy Milk
1/2 cup Canola Oil
2 1/2 ounces Organic Tofu silken
1 tablespoon Anise extract
1 teaspoon Vanilla Extract
1/2 teaspoon Organic Lemon freshly squeezed juice
1/2 cup Pine Nuts toasted
8 California Blood Oranges
1/2 cup Unrefined Sugar or Sucanat
1 tablespoon Arrowroot dissolved in 3/4 cup cold water



Preheat the oven to 350 degrees. Lightly oil an 8 inch round springform pan. In a large bowl, sift the flour, baking powder and baking soda. Add the salt and stir until well combined. In a blender, combine the maple syrup, soy milk, oil, tofu, anise and vanilla extracts, and lemon juice. Puree until smooth. Pour the wet mixture into the dry mixture, and mix well. Fold in the pine nuts. Pour into the prepared pan and bake for 55-65 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a rack, then remove it from the pan.


Juice 4 of the oranges. Peel the remaining 4 oranges and cut them into segments. In a small saucepan, combine the orange juice and sugar. Bring the mixture to a simmer and stir in the arrowroot mixture. Stir until the sauce becomes translucent. Remove from heat and let cool. Stir in the orange segments.

To serve, cut the cake into 10 slices. Heat the orange compote until warm. For each serving, pool orange compote in the center of a plate, place a slice of cake on top of the compote.

Dessert recipes at Millennium Resturant and in The Millennium Cookbook by Sasha Weiss.