Wednesday, January 11, 2006

Baby Cakes and Roses

Delicate Poppy Seed Cake With Tofu Whipped Creme

2 cups unbleached white flour
1 cup whole wheat pastry flour
1 Tbsp. baking powder
1/4 tsp. sea salt
1/4 tsp. cinnamon
1 cup maple syrup
3/4 cup safflower or corn oil
1/4 cup tahini
1/2 cup apple juice
1/4 lb. soft silken tofu, crumbled
1/2 cup poppy seeds

Preheat the oven to 325 F. Sift the first five ingredients together in a large bowl. Combine the rest of the ingredients, except for the poppy seeds, in a blender and process until smooth. Pour the blended mix into the dry ingredients and stir in the poppy seeds. Pour into a lightly oiled cake pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean. Cool and garnish with a dollop of whipped creme.

Tofu Whipped Creme

8-oz. soft silken tofu
1/2 cup brown rice syrup
1 Tbsp. safflower or corn oil
1 tsp. vanilla
2 tsp. organic lemon rind
pinch sea salt

Combine all the ingredients in a blender and process until completely smooth. Delicious, light, and tasty!

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