tofu cake



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…


– 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 ingredients in a big salad bowl. Put the preparation in a silicon mould (Demarle brand in my case). 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 engulfss 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.

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