Tofu cake?

Have you bought tofu but don't know what to do with it?
Don't panic: use it to make this delicious lemon and blueberry cake!

I know, you're thinking: “Tofu… in a cake?”
But trust me, it works great. The result is a light and fluffy dessert, perfect served with a little cream and a warm blueberry compote. A true delight!

Procedure

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 into a 24cm round cake tin lined with baking 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.

Meanwhile, in a small saucepan, weigh the blueberries, sugar, and lemon juice. Cook over low heat for about 10 minutes, until the blueberries are soft and the compote is smooth. Transfer to a container.

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

Remove the cake from the oven and let it cool for 1 hour at 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 a little 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.