I know. Monday is the day of my press release. However, today, I cannot resist but share this recipe with you. I have a good experience cooking with tofu and I imagined this recipe. A real delight...

What you need :

– SUGAR : 200 grams

– EGGS : 3

– TOFU : 125 grams

– YEAST : 1/2 tea bag

– FLOUR : 160 grams , T45 type

– PEANUT OIL : 30 grams

– PLUM KERNEL OIL : 30 grams

Mix all the ingredients in a big salad bowl. Put the preparation in a silicon mould (I used Demarle brand). Pre-heat your oven at 180 °C then bake for 15 minutes. Reduce the temperature to 160 °C then continue the process for 15 to 20 minutes.

To check if your cake is perfectly cooked, introduce a knife (rounded endings) and make sure it comes out dry. Serve cold or mild and eat with an ice cream or with an English custard.

During baking, a fragrant aroma perfumes all the house and when you bite into your tofu cake, the fruity taste of plum kernel oil literaly blooms into your mouth. A pure happiness, so simple to materialise.

Now let's talk about plum kernel oil. Plum kernels are broken and their seeds (amandon) are taken out. They are then pressed into a lovely golden and perfumed oil . It's a hard to find oil . Those of you lucky enough to live in Paris will find it in Lafayette Gourmet.

© 2010 Perles De Gascogne France