Tofu peanut cake

Ingredients for 1 servings:

• 200 g peanuts, blanched
• 1 liter soy drink, natural
• 800 g tofu, plain
• 400 g brown rice, ground
• 1 pinch of salt
• 300 g powdered sugar
• 60 g cherry brandy, 40% OR:
• 1 lemon(s), zest + juice + flesh
• 600 g mandarin oranges, filleted, approx.
• 150 g cherry(s), frozen without stone
• 25 g chocolate, bitter 85%

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, vegan

26 cm ring tin lined with baking paper. Roast peanuts in a dry pan, then grind them (almond mill). Using an electric hand blender, finely puree 400 g of tofu in 500 ml of soy milk and pour into a mixing bowl. Turn on the hand blender, slowly add the ground brown rice, sifted powdered sugar, salt, and ground peanuts, and mix. Lightly squeeze the mandarins between your hands to make the peel easier to remove. Place the filleted mandarins on a large dinner plate, usually the same size as the cake base, so you have an overview of what you need. Pour the batter into a ring tin lined with baking paper, press the filleted mandarins into the batter with the narrow side, leaving only the backs showing, and press the frozen cherries into the batter in between. Grind the chocolate in an almond mill and spread it over the fruit. The batter should fill the tin completely to the top. Bake in a cold oven at 150°C (fan oven) for about 90 minutes. Leave the oven open for about 20 minutes. Then place the pan on an upturned saucepan. The ring will come off on its own. Allow to cool completely. Carefully remove the baking paper. Note: If you don’t want the cake to be so thick, just use: 200g roasted and ground peanuts, 400g plain tofu, pureed in 500ml soy milk, 200g ground brown rice, 1 pinch of salt, 200g powdered sugar, about 60g kirsch (40%) OR 1 lemon, zest + juice + flesh, 600g filleted tangerines, about 150g frozen cherries without stones, about 25g dark chocolate (85%). My own recipe.