Orange-Poppy Seed Cake

My best friend from Brazil, Ana Lycia was visiting for 2 weeks traveled back home today. So to end the trip in NY with a flourish I made her an Orange-Poppy Seed cake. She looooves sweets and wanted to try some of my baking since doesn't believe that they can taste as good as the traditional ones. I wanted to bake some cookies since they are my favorite treat but the weather in NY today, 90ºF did not help. The cookies are very dense and warming for this weather. So the light orange cake with the refreshing tofu frosting was the perfect choice I guess.  Do you agree Ana?

Orange-Poppy Seed Cake - Inspired on Angelica's Kitchen "orange-poppyseed layer cake"
Serves: 6-8 people

Batter:

• 2 cups whole wheat pastry flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup poppy seeds
• 1/3 cup orange juice
• 1 cup water
• 4 teaspoons lemon juice or 1 tablespoon apple cider vinegar
• 3/4 cup coconut sap or maple syrup 
• 1/3 cup sunflower oil
• 1 teaspoon vanilla extract
• 2 tablespoon orange zest
• pinch of sea salt

Preheat oven to 350ºF or 180ºC

1. Mix the flour, baking powder, baking soda, poppy seeds and salt in a mixing bowl.
2. In a separate bowl add whisk together orange juice, water, lemon, maple, oil, vanilla and zest. 
3. Using a wooden spoon, stir the wet ingredients into the dry to form  a batter. 
4. Pour the batter into a 9-inch non-stick baking pan or regular floured baking pan.
5. Put in the oven and cook for 25 minutes.
6. When it's done, let it cool down before removing from the pan.

Frosting:

• 1/2lb or 250g tofu
• 1 tablespoon olive oil
• 1/2 cup maple syrup
• 1 tablespoon orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 5 tablespoon agar flakes
• 3/4 cup water
• 4 teaspoons arrowroot 
• 1 tablespoon water

1. Combine tofu, oil, maple, orange juice, zest and vanilla in a food processor and blend until creamy.
2.  Dissolve the agar in 1 cup water in a small saucepan over medium heat. Stir frequently until the agar is dissolved. 
3. In a small bowl mix the arrowroot with 1 tablespoon of water and add to the agar. Continue to cook until the mixture begins to bubble and has thickened.
4. Add the agar mixture to the tofu mixture in the food processor and process again. 
5. Pour the frosting in a glass container and place in the freezer for 20 minutes. 
6. Process the mixture once again in the food processor until creamy.