Orange – Tofu – Grapefruit – Cake

Ingredients for 1 servings:

• 150 g corn, ground
• 50 g chickpeas, ground
• 80 g margarine
• 100 ml juice (cranberry juice)
• 50 g sugar
• 2 tsp baking powder
• 1 pinch of salt
• 1,200 g orange(s)
• 1 lemon(s), zest, flesh, juice
• 600 g tofu, plain
• 250 g raisins
• 2 tbsp cranberries, ad jar
• 250 g sugar
• 1 pinch of salt
• 500 g corn, ground
• 1 bag of baking powder (500 g)
• 2 grapefruit(s)

Instructions

Working time approx. 1 hour; Rest time approx. 14 hours; Total time approx. 15 hours

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

26 cm ring tin (springform pan) with baking paper Mix together all the ingredients for the base, remove the base of the ring tin, put a layer of baking paper on it, roll out the dough on it, then put another sheet of baking paper on top, use the ball of your hand or a rolling pin to press the dough over the edge, put everything in the ring and shape it, the dough should cover the edge by about halfway. Now put everything in the fridge, then the top layer of baking paper can be easily removed. Lightly squeeze the oranges in your hands, peel them, halve them, put them in a 1.5 l container with 1 lemon (zest, flesh and juice), puree with an electric hand blender, this should make a puree of around 1 litre. Crumble around 300 g of tofu and puree well with around 500 ml of orange puree and pour into a large mixing bowl. Repeat this with the rest of the tofu and juice puree. Switch on the dough hook, add 2 tbsp of cranberries per jar, sugar and salt, and mix well. Grind the corn, mix with the baking powder and raisins and add to the dough. Mix everything together on medium speed for a good 5 minutes. Peel and fillet the grapefruits. If you have a lot of patience and stamina, you can also remove the skin. Place on a flat plate (approximately the diameter of the baking tin). Remove the top layer of baking paper from the dough, pour the corn/orange batter onto the shortcrust pastry, move it back and forth so that the batter is evenly distributed. It now almost fills the tin. Press the narrow side of the grapefruit fillets into the dough so that the back is level with the dough; this prevents it from drying out as much. Place in a cold oven and bake at around 130°C (fan oven) for approx. 100-110 minutes, check with a needle. Leave in the pan for about 20 minutes, then lower the ring and remove the baking paper from the sides when the cake is cool. Let it rest overnight so the dough can firm up, then remove the baking paper completely. My own recipe.