Vegricotta and Prunes Cake


200 gr of cake flour
150 gr of prunes
200 gr of soy vegricotta cheese
125 gr of soy yogurt, plum flavoured
75 gr of fructose
50 gr of olive oil
zest of 1/2 lemon
100 gr of white wine
1/ tablespoon of baking powder
some rosemary needles
1 pinch of salt

First let the prunes rehydrate in a bowl with wine and lemon zest. Meanwhile, with a food processor (to make it quicker :-D), mix the ricotta cheese, yogurt (plain is ok, or any other flavor), sugar, extra virgin olive oil and rosemary. Then, slowly add flour, baking powder and a pinch of salt. Drain the prunes from their “marinade” and add a spoonful of wine (from the prunes) and lemon zest in a blender. Mix well to get a smooth and elastic mixture, a little sticky. In a oiled and floured cake tin, pour the mixture with a spoon dipped in water. Level well and place the plums on top, pressing them slightly. Bake at 180°C for about 30 minutes, then let it cool and enjoy, warm and soft.

Chef: LauraLady94 from VeganBlog

  1. EleonoraNW3 23 February 2012 at 06:16

    excellent! seems so good

  2. sam 28 February 2012 at 05:06

    sounds great. well done

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