Tofu cake?

You bought the tofu but you really don't know what to do with it?
Don't panic: use it to prepare this delicious lemon cake and blueberries!

I know, you're thinking: "Tofu ... in a cake?"
But trust me, it works great. The result is a soft and light dessert, perfect served with a little cream and a hot combination of blueberries. A real wonder!

Method

Preheat the oven to 170˚ in static mode.

Cut the tofu into cubes and pour it into a jug, add milk and oil and blend with an immersion blender until a fluid, smooth and homogeneous mixture is obtained.

Transfer it to a bowl, then add the lemon zest, salt and sugar. Mix a few minutes with a whisk.

Add the sifted powders then flour, potato starch and baking powder. Always mix with the whisk several minutes until you get a mixture without lumps.

Pour in a round cake mold with a diameter of 24cm, lined with parchment paper.

Level the mixture.

Pour the jam of blueberries into a pastry bag and arrange on top of the cake by creating a spiral, pushing it a little even in depth.

Bake in a preheated static oven at 170˚C for about 40 minutes.

In the meantime, in a saucepan weighing blueberries, sugar and lemon juice. Cook over low heat for about 10 minutes, until the blueberries are soft and a compote is obtained. Transfer to a container.

Whip the cream, cold from the fridge, with the whisk, and keep it in the refrigerator.

Remove the cake from the oven and let it cool 1 has room temperature.

Then remove the mold, place a sheet of parchment paper above the cake, using a tray turn it upside down, and then turn it on the plate.

Sprinkle some icing sugar.

Now serve the slices of cake with a generous spoon of semi -whipped cream and compote of blueberries. Everything becomes even more delicious if the blueberry compote is warm, so as to have a cold hot contrast with the cream.