Ginger Butterfly


As said several  times, I do not particularly like cakes and sweet stuff, unless they are “experimental”. As this one … Actually, I would say I wanted to try the new gadget, the pink silicone mold, butterfly shaped. Doses are not precise…I mean, none of those is “critical” for the success of the cake… I just kept on tasting 😛

a cake of soft silken tofu (it was, I guess, around 200 gr)
2 pears
3 tablespoons of grated fresh ginger
sugar (if you want and to taste)
1 packet of agar agar
fruits, breakfast cereal or other to garnish

The idea of adding cocoa came as I found the cocoa “beans” in an organic shop, “loose” in a jar. Therefore, at the beginning I tried and redce them into a powder, but I couldn’t get a fine powder. But they weren’t not bad, after all, crunchy while chewing… it was nice. However, grind the cocoa (or buy ot already ground….) and set it aside. Then whisk all the ingredients. Transfer them  (except cocoa) in a saucepan, heat to boiling and add the agar agar. Add the cocoa, transfer to a cake tin and bake for about 25min at 180°C (but mine was a small cake!). Garnish as you like the most :-).

I confess I hadn’t clear idea yet on how to use the agar agar, if it is activated by heat or not. I think I could have skipped the heating with the saucepan, perhaps, as everything goes into the oven, but I wanted to be sure that it would thicken. In fact it worked, the texture of the cake was like hard tofu. In fact, I’m not even sure that this recipe calls for agar agar…

My love liked a lot, both decoration and taste :-).

  1. Cassandra78 8 December 2010 at 06:55

    So nice!!! Actually, I don’t think you needed agar agar, not sure though

  2. Pizza pie 14 December 2010 at 00:20

    What a nice mold! 🙂
    I like its shape!!! And the inside cake, too! 🙂

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