Raspberry Tea Cake
OK I just made this, omg.
It’s so moist and dense.
I got the original recipe from Rachel Allen,Bake and made a few changes.
1/2 cup silken tofu
175g sugar, I used brown. Just use whatever you have.
tsp good vanilla
90grams butter-like spread
75ml soy milk
125g plain flour
3tsp baking powder
1/2cup raspberries… or, whatever you have.
preheat oven 200’c. line cake tin.
whisk silken tofu, sugar and vanilla. Whisk till smooth and thick.
Whilst it’s whisking, melt spread and milk then add it to tofu mix.
Sift in flour, cinnamon and baking powder. Fold through.
Pour into cake tin and sprinkle raspberries on top with a little sugar.
Bake at 200’c for 10mins then lower temp to 180’c for a further 20-25mins.
When it’s ready the cake shrinks away from the sides and is golden.
A skewer comes out moist, but clean.
cool in cake tin, then move to cooling rack.
OMG THE BEST THING EVER.