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Peach Strawberry
Upside Down Cake
from: Kimber
Fitzgerald - Madison, WI, USA
I just made this recipe for the first time today, and it is excellent.
It is from "Tofu Cookery" by Louise Hagler.
It calls for soft silken tofu, but all I had was the firm.
The batter was a bit thick, but it turned out really well.
It should work better with the soft kind.
Preheat oven to 350 degrees.
Mix together in the bottom of a 9" x 13" pan:
- 1/4 cup oil
- 3/4 cup brown sugar
Pat mixture evenly over the bottom of pan, then arrange on top of
it:
- 1 lb (450 g) of canned sliced peaches, drained
- about 20 strawberries
Next, mix together in a bowl:
- 2 1/2 cups unbleached flour
- 2 1/2 tsp. baking powder
- pinch of salt
Blend together in food processor:
- 1/3 cup oil
- 1 1/3 cups sugar
- 10.5 oz (300 g) silken tofu
- 1/2 cup water
- 1 tsp. vanilla
Pour mixture into the food processor and process until blended.
Pour and spread over the fruit evenly.
Bake about 30 minutes or until golden.
My food processor wasn't big enough for all of the ingredients,
so I used a blender, and it worked just fine
I think the Tofu Whipped Topping would work really well on top of
the cake as well.
I also plan to try other fruits such as blueberries and mangoes.
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