Instructions: CAKE: Preheat the oven to 350F degrees. Lightly oil an 8" 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.

COMPOTE: 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.

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