Nourishing Traditions Orange Cake

This is a delicious cake that incorporates the principles of both lacto-fermentation and enzyme nutrition. The flour is soaked in cultured cream and yogurt and, after cooking, the cake is soaked for another day or so in a mixture of orange juice, lemon juice, raw honey, whey, and brandy or sherry. This imparts enzymes to the cake along with flavor and moistness.

This has become a Christmas tradition for me. What I love about it is that it uses real foods and soaked flour, making it more digestible. It also feels easier to make because the work is divided among a couple of days—so by the time you’re cooking a big meal, it’s already done. Plus, it’s super delicious!

Orange Cake

Serves 12–18

Ingredients:

• 2 1/2 cups freshly ground and sifted spelt, kamut, or whole wheat flour

• 1 cup piima cream or crème fraîche

• 1 cup whole plain yogurt

• 1/2 cup water

• 1/2 cup butter, softened

• 1 1/4 cups Rapadura

• 2 eggs

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 1 teaspoon vanilla extract

• Grated rind of 2 oranges and 2 lemons

• 1 cup crispy pecans, finely chopped

• Juice of 2 oranges and 2 lemons

• 1/4 cup whey

• 1/2 cup raw honey

• 1/4 cup brandy or dry sherry (optional)

Instructions:

1. Prepare the Flour Mixture:
   Mix the flour with yogurt, cultured cream, and water. Cover and leave in a warm place for 12 to 24 hours.

2. Prepare the Batter:
   Cream the butter with Rapadura and eggs. Beat in baking soda, salt, vanilla, and grated rind. Gradually incorporate the soaked flour and fold in the nuts.

3. Bake the Cake:
   Pour the batter into a well-buttered and floured bundt pan or angel food cake pan. Bake at 300°F (150°C) for 1 1/2 hours or more, until a toothpick comes out clean. Allow to cool.

4. Make the Syrup:
   Combine the lemon juice, orange juice, honey, whey, and sherry or brandy in a container and set in simmering water until the honey is dissolved. Slowly pour this mixture over the cake until the liquid is absorbed.

5. Set and Serve:
   Cover the cake and leave it at room temperature for 1 or 2 days. To serve, loosen the sides with a knife, turn over onto a serving plate, and tap the pan until the cake falls out.

• Recipe Courtesy of Nourishing Traditions by Sally Fallon

Substitutions

Gluten-Free Flour Options:

To substitute the spelt, kamut, or whole wheat flour:

• Option 1: Use a high-quality gluten-free all-purpose flour blend (ensure it contains xanthan gum or guar gum for binding).

• Option 2: Combine your own blend:

  • 1 cup almond flour

  • 1 cup oat flour (certified gluten-free)

  • 1/2 cup tapioca starch or arrowroot powder
    This mix will create a balanced texture that’s moist and tender.

Rapadura Substitution:

Rapadura is an unrefined sugar with a deep, molasses-like flavor. Here are some options:

• Coconut Sugar: A 1:1 substitute, offering a similar rich and caramel-like sweetness.

• Maple Sugar: Also 1:1 and slightly milder but still flavorful.

• Brown Sugar: A more accessible option with a molasses-like taste, though it’s more refined.

Whey Substitution:

The whey provides a touch of tanginess and helps with lacto-fermentation. Replace it with:

• Buttermilk: Use an equal amount (1/4 cup) for similar acidity.

• Apple Cider Vinegar + Water: Mix 1 tablespoon apple cider vinegar with enough water to equal 1/4 cup.

• Kombucha: Adds a tangy, fermented flavor; use an equal amount (1/4 cup).

Tips!

Whey is the liquid byproduct of making dairy products like yogurt or cheese, and it’s rich in proteins and nutrients. You can easily obtain whey at home with a few simple methods:

How to Get Whey at Home:

1. From Yogurt (Simplest Method):

   • Place a strainer lined with cheesecloth, a clean kitchen towel, or a coffee filter over a bowl.

   • Pour plain yogurt (preferably whole milk and unsweetened) into the strainer.

   • Let it sit in the refrigerator for several hours or overnight.

   • The liquid that drips into the bowl is whey, and the thickened yogurt left in the strainer is Greek yogurt or labneh.

2. From Making Homemade Cheese:

   • When making soft cheeses like ricotta, paneer, or mozzarella, whey is naturally produced as the curds separate from the liquid.

   • After straining the cheese, collect the remaining liquid (whey) in a bowl.

3. From Cultured Dairy (Kefir or Buttermilk):

   • Pour kefir or buttermilk into a strainer lined with cheesecloth and allow it to drain over a bowl in the fridge.

   • Collect the whey from the bowl below.

Storing Whey:

• Refrigerate whey in a sealed container for up to 1–2 weeks.

• Freeze in ice cube trays for long-term storage (up to 6 months).

Where to Buy Whey (If Homemade Isn’t an Option):

• Health Food Stores: Look for liquid whey or powdered whey (choose unsweetened if using for cooking).

• Farmers’ Markets: Some vendors who sell fresh cheeses may offer whey.

• Online: Many specialty stores and suppliers offer fresh or freeze-dried whey.

Whey can add a subtle tang and nutrients to recipes, making it a great addition to both baking and cooking.