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1
Preheat the oven to 350F.
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2
Oil and flour a 9-inch spring-form pan and set aside.
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3
Sift together the flours, baking powder, and salt into a large mixing bowl.
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4
Place the tofu, oil, maple syrup, orange juice, vanilla and orange extracts, and orange peel in a blender or food processor, and blend until smooth.
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5
Add to the flour mixture and stir well.
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6
Fold the poppy seeds into the batter and pour into the prepared pan.
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7
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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8
Cool 5 minutes before removing the sides of the pan, then allow the cake to cool completely.
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9
To prepare the filling, combine the orange juice and agar flakes in a medium saucepan and bring to a boil while stirring constantly.
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10
Reduce the heat to low and simmer, stirring occasionally, for 5 minutes, or until the agar is completely dissolved.
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11
Place the tofu, maple syrup, orange peel, and vanilla in a blender or food processor, and blend until very smooth and creamy.
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12
Add to the saucepan with the agar mixture and simmer, stirring constantly for 5 minutes.
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13
To Make the Orange Glaze:
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14
Place the orange juice in a small saucepan, add the arrow-root, and stir to dissolve.
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15
Add the brown rice syrup, and bring to a boil while stirring constantly.
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16
Cool slightly before using.
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17
Variations:
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18
Depending on the type of cake you want to glaze, you can use other varieties of juice for this recipe.
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19
Apple, pineapple, and cranberry juice are popular choices.
