Blueberry and Tofu Cake

Free

Difficulty: Low
Time: 20 minutes (plus baking time about 40 min)
Quantity: 12 people (24 cm diameter round pan)
Type: Baked Cakes
Dietary requirements: Nut-free Vegan

Ingredients

FOR THE CAKE:

200 g tofu

225 g plant-based milk

180 g seed oil

Zest of 1 lemon

150 g cane sugar (Demerara)

3 g salt

180 g all-purpose flour

75 g potato starch

10 g baking powder

230 g blueberry jam

FOR SERVING:

400 g vegetable whipping cream

300 g fresh blueberries

50 g granulated sugar

Juice of 1 lemon

You bought tofu but don't know what to do with it? Don't panic: use it to make this delicious lemon and blueberry cake! I know, you're thinking: "Tofu… in a cake?" But trust me, it works great. The result is a soft and light dessert, perfect served with a bit of cream and a warm blueberry compote. A real delight!

Method

Preheat the oven to 170˚C in static mode. Cut the tofu into cubes and place them in a pitcher, add the plant-based milk and oil and blend with an immersion blender until you get a smooth, fluid and homogeneous cream.

Transfer it to a bowl, then add the lemon zest, salt and cane sugar (Demerara). Whisk for a few minutes.

Add the sifted dry ingredients: all-purpose flour, potato starch and baking powder. Continue whisking for several minutes until you obtain a batter without lumps.

Pour into a 24 cm diameter round cake pan lined with parchment paper. Level the batter.

Put the blueberry jam into a piping bag and arrange it on top of the batter creating a spiral, pushing some of it slightly inward. Bake in the preheated static oven at 170˚C for about 40 minutes.

Meanwhile, weigh the blueberries, the sugar and the lemon juice in a small saucepan. Cook over low heat for about 10 minutes, until the blueberries are soft and a compote is obtained. Transfer to a container. Whip the cream, cold from the fridge, with a whisk, and keep it refrigerated.

Remove the cake from the oven and let cool for 1 hour at room temperature. Then remove the pan, place a sheet of parchment paper on top of the cake, using a tray turn it upside down, and then turn it onto the serving plate.

Dust with a little icing sugar. Serve the cake slices now with a generous spoonful of semi-whipped cream and blueberry compote. Everything becomes even more delicious if the blueberry compote is warm, creating a hot-cold contrast with the cream.

Storage

Store the cake, blueberry compote and the cream in the refrigerator for up to 3 days. For longer storage, cut the whole cake into slices, place a small piece of parchment paper between slices, then transfer the slices to a plastic container and freeze for up to one month. This way you can defrost one slice at a time when desired.