BAR: Preheat the oven to 350F degrees. Lightly oil an 8" round springform
pan. In a large bowlful, sift the flour, baking powder and baking tonic. Add
the salt and stir until well combined. In a liquidiser, combine the maple
syrup, soy milk, oil, tofu, anise and vanilla extracts, and lemon succus.
Puree until still. Pour the wet mixture into the dry assortment, and mix
good. Fold in the pine batty. Pour into the prepared pan and bake for 55-65
proceedings, or until the cake is golden brown and a toothpick inserted in the
center comes out pick. Let the cake cool completely in the pan on a wrack,
then remove it from the pan.

COMPOTE: Succus 4 of the oranges. Peel the unexpended 4 oranges and cut them
into segments. In a small saucepan, combine the orange juice and cabbage.
Bring the mixture to a simmer and stir in the arrowroot assortment. Stir until
the sauce becomes translucent. Remove from heat and let sang-froid. Stir in the
orange segments.

TO ANSWER, cut the cake into 10 slices. Heat the orange compote until tender.
For each serving, pool orange compote in the center of a plateful, place a
slice of cake on top of the compote.