Cherry Clafoutis
Well…after the salty version I ventured in the sweet one!
With good results, I’d say, I just had the time to photograph it…upon my return from work I found just a half of it! My husband liked it very much 🙂
Ingredients:
180gr of tofu
4 tablespoons of natural soy yogurt
85gr sugar cane
150 ml of soy milk
2 tablespoons potato starch
60gr of allpurposes flour
a hint of vanilla
1 pinch of salt
25 cherries
1 teaspoon baking powder (for cakes)
3 tablespoons liqueur of your choice (I used “limoncello”)
icing sugar
Method:
Stone the cherries, cut in them in half and set aside.
Mix tofu, yogurt and sugar to a smooth cream. Add soy milk, a pinch of salt, vanilla and liqueur. Sift flour and add it little by little, together with starch and yeast; mix, or even better, beaten, to avoid any lump remaining.
Spread some margarine and flour on baking pan; sprinkle the bottom of it with a bit of brown sugar. Pour the mixture in the pan, and arrange the cherries over it. Sprinkle the surface with a little sugar cane. Bake at 190°C for 45-50 min. When the surface gets golden, the cake will be ready; carry out the “toothpick test” anyway. You’ll see that the cake will rise quite a bit, but once taken out of the oven, it will flatten, and it’ll take its original clafoutis appearance. Sprinkle the surface with icing sugar.
Very soft… very good :-)!
Chef: Concita from VeganBlog
I made This cake and is fabulously good 🙂
YUMMYYYYYYYYYYYYYY!!
looks nice! is it extra firm or silken tofu?
Hi Maya! It’s the soft one :-).
Just tell us how it came out if you try it!