Upside Down Cake
I just made this recipe for the first time today, and it is excellent.
It is from "Tofu Cookery" by Louise Hagler.
Fitzgerald - Madison, WI, USA
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:
Pat mixture evenly over the bottom of pan, then arrange on top of
- 1/4 cup oil
- 3/4 cup brown sugar
Next, mix together in a bowl:
- 1 lb (450 g) of canned sliced peaches, drained
- about 20 strawberries
Blend together in food processor:
- 2 1/2 cups unbleached flour
- 2 1/2 tsp. baking powder
- pinch of salt
Pour mixture into the food processor and process until blended.
- 1/3 cup oil
- 1 1/3 cups sugar
- 10.5 oz (300 g) silken tofu
- 1/2 cup water
- 1 tsp. vanilla
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.