| Moscow Food Co-op Recipes | |
Peach Tofu Cake
by Jen Hirt, from the June 2004 newsletter
Since the various farmers’ markets and produce aisles are perking up with spring fruit, a dessert recipe seems in order. Years ago I had clipped a recipe for a lemon cake which used lemon yogurt. It was a good recipe, but I’m not a huge fan of sweet lemony desserts. Noticing the new offerings of “dessert tofu,” I tinkered with the old lemon cake recipe and came up with a cake that has a deep fruit taste, rather than a butter and sugar taste.
In the refrigerator case near the cheese, Co-op shoppers can find the brightly colored packages of Pete’s Peach Mango Tofu2go. With tidy trays of tofu complimented by tea party spoons, Pete’s organic dessert tofu is designed for a sack lunch. It’s delicious on its own, but perfect for a cake. The addition of tofu makes the cake very moist but not sticky. The fragrance of peaches is irresistible and lingers in the kitchen as long as the cake lingers. Pete’s reports to be a peach mango mix, but it’s mostly peaches, which is fine with me, and it’s far better than the old lemon recipe. And although one can never feel totally at ease about the health benefits of cake (there are none, I suppose, with all that butter and sugar), the tofu does add a bit of protein. Pete’s is also organic.
This is a tasty cake. I tried serving it with ice cream and sliced mangoes, but it seems to be best by itself. And since it is so moist, it stays fresh for 2-3 days. If you want a comical challenge, try eating it with the freaky little spoons that come in the tofu package.
Peach Tofu Cake
Serves 6-8
¼ cup butter, softened
2/3 cup sugar
1 large egg
2 large egg whites
½ tbsp. almond extract
2 ¼ cups flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 package of Pete’s Peach Mango Tofu2go
Preheat the oven to 350°. Line a 9x9x2 baking pan with aluminum foil, so you can lift the cake out when it is done.
This recipe is fairly straightforward. Cream together the butter and the sugar in a bowl big enough to hold all the ingredients. Mix in the eggs and the almond extract.
In a separate bowl, combine the dry ingredients.
Next, alternate adding the dry ingredients and the tofu to the butter-sugar-egg mixture. If you want, run the tofu through the blender for about five seconds to totally liquefy it, for easier mixing. However, since Pete’s is meant to be eaten straight from the container, it’s already pretty smooth and easy to mix.
Spray the aluminum foil lined pan with nonstick spray. Spoon the batter into the pan, spreading it evenly.
Bake for 45 minutes, until lightly golden and firm. Cool for five minutes in the pan. Lift the cake out and let it cool on a wire rack another ten minutes.
Jen Hirt has an MFA in creative writing from the University of Idaho. Next fall she’ll be the writer-in-residence at the Bernheim Arboretum in Clermont, Kentucky.
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