Tofu cake, juicy

Ingredients for 1 servings:

• 200 g tofu, natural, organic
• 200 ml mineral water, up to 300 ml, carbonated
• 150 g maple syrup / whole cane sugar
• 2 bananas, ripe
• ½ tsp vanilla powder
• 1 lemon(s), zest + peel + flesh
• 250 g corn, ground
• 2 tsp baking powder
• ½ tsp salt
• 100 g walnuts, chopped
• 100 g raisins

Instructions

Working time approx. 15 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 15 minutes

gluten-free + egg-free + dairy-free

In a blender, puree the tofu, half the water, and the bananas. Transfer to a mixing bowl. Gradually add the remaining ingredients and mix. Adjust the water content. The batter should drip heavily from the whisk; a little more liquid is better, as it helps the cake rise better. Pour into a 24cm loaf pan lined with baking paper and smooth it out. Bake in a cold oven at around 140°C (convection oven) for around 50 minutes; use a needle test. After around 20 minutes, remove from the pan and slide onto a wire rack. Allow to cool completely before slicing; the next day is ideal.