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Laura's Raisin and Vanilla Tofucake

Name: Laura's Raisin and Vanilla Tofucake
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 50g cornflakes; 50g cashew nuts; 1 1/2 tbsps cold- pressed mixed seed oil; 200g firm tofu; 2-3 tbsp honey to taste; 2 tsp vanilla essence; Grated zest of 1 orange; 4 free range medium eggs, separated; 50g brown rice flour; 1 tsp baking powder; 50g raisins OR; 50g sultanas

Nice healthy way to finish off a meal!!

Posted by: Rhona
On: 08/05/2009

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Desserts

You will need

Ingredient	Add
50g cornflakes		More products
50g cashew nuts		More products
1 1/2 tbsps cold- pressed mixed seed oil
200g firm tofu		More products
2-3 tbsp honey to taste		More products
2 tsp vanilla essence		More products
Grated zest of 1 orange		More products
4 free range medium eggs, separated	Awaiting stock	More products
50g brown rice flour
1 tsp baking powder		More products
50g raisins OR		More products
50g sultanas		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 180 deg cel/gas 4 and grease a 20cm loose- based cake tin.
Grind the cornflakes and nuts in a food processor until quite fine and mix with the seed oil.
Press the mixture into the base of the tin, smooth with the back of a spoon then bake for 5-6 mins.
Meanwhile, process the tofu with the honey, vanilla, orange zest and egg yolks in a food processor.
Spoon into a bowl and fold in the brown rice flour, baking powder and raisins.
In another bowl whisk the egg whites until they are very stiff and fold 1 tbsp into the tofu mixture.
Then fold in the rest and spoon over the baked base.
Return to the oven and bake for about 35mins, covering with foil after about 20mins to prevent over-browning.
Remove the base from the ring but allow the cake to cool on the base before serving.