An easy-to-prepare, light, moist cake with a fresh lemon flavor and colorful, soft cherries in the middle. Delicious served with ice cream or Tofutti (soy ice cream). Cherries are high in vitamin C and iron and are also a useful laxative, blood builder, and gallbladder and liver cleanser.
Serves 16. Cooking time 30 minutes.
18 ozPitted black cherries, fresh, frozen, or canned
4 ozButter or nonhydrogenated soy margarine
1 1/4 cRaw sugar or granulated fructose
12 ozfirm silken tofu
1/4 cRaw almonds, ground
1 TbspLemon rind, finely grated
1 TbspEgg replacer powder
1 1/3 cSelf-rising flour
2 tspnBaking powder
- Preheat the oven to 350°F. If using canned cherries, drain and set aside. In a large mixing bowl cream the butter and sugar together. Place the silken tofu in a food processor or blender and blend until smooth. Add the tofu, almonds, vanilla, and lemon rind to the butter mixture and stir to combine.
- In a small bowl whisk the egg replacer and water together until foamy. Add to the tofu batter and mix. Sift the flour and baking powder together and whisk lightly to combine. Fold into the tofu batter.
- Spoon half the batter into an 8x8-inch oiled baking dish and spread evenly. Arrange the cherries on the batter. Spoon the remaining batter evenly over the cherries. Bake for 50 minutes, or until golden brown and firm to the touch. Remove from the heat and cool thoroughly before slicing.
- To serve, dust the cake with sifted confectioners sugar. Cut into 8 thin strips. Cut each strip in half to yield 16 slices. Place 2 slices on each plate cut side up so the cherries are showing and garnish with fresh strawberries.
NotesConfectioners sugar for dusting
Fresh strawberries for garnishing
Nutritional Information Per Serving:
Calories: 131, Fat 2.4g (21 cal), Carbohydrate 23.9g (96 cal), Protein 3.5g (14 cal)
Added information: Saturated Fat 1.2g, Cholesterol 6mg, Sodium 372mg, Dietary Fiber 2.6g