Gluten & Dairy Free Lemon and Lime Cake
It's From Scratch are championing all things Soya as part of the Soya for The Menopause Programme . You can access Soya for the Menopause as a video cookalong download, a live cookalong or an in-person event.
As part of the programme we're continuing to develop recipes which use a form of soya. That's how this delicious loaf cake came about. It's ideal for a post-dinner dessert but also great with a cup of coffee.
Recently I've been finding loaf cakes are just better when gluten free flour is used. It certainly always delivers the beautiful 'loaf cake crack' down the centre of the cake. Feel feel to use standard wheat flour (plain flour) if that is what you have in. For allergies and intolerances to gluten, check the baking powder you use is also gluten free.
220g Silken Tofu
200g Gluten Free Flour
2 teaspoons baking powder
120ml vegetable oil
1/2 teaspoon table salt
1/2 teaspoon vanilla extract
4 small/medium sized eggs
200g caster sugar
Juice of 1 Lemon
125g of icing sugar
Preheat your oven to 160C Fan, 170C, Gas Mark 4. Line a standard loaf tin with baking paper and grease lightly.
Drain the tofu and measure out 220g from the block. With a stand or electric mixer whisk thoroughly until it is creamy and no lumps can be seen.
Zest and juice the lemon and the two limes, then juice them.
Crack the eggs into a bowl then add all at once to the tofu along with the lemon and lime zests, the vanilla and the sugar. Measure 2 tablespoons of the lemon and lime juice and add that too. If you have any lemon juice left over, reserve this to make the icing later. Whisk all these ingredients to combine.
Sift the flour, baking powder and salt into the tofu/egg mixture and gently fold in. Finally fold in the vegetable oil.
Pour the mix into the prepared loaf tin. Set the timer for 1 hour and 10 minutes but check after 45-50 minutes with a cake tester. If it comes out clean your cake is ready. If you feel it is getting too brown on the top, carefully pop a tent of foil on the top.
When the cake is cooked, place it on a cooking rack, remove from the tin after about 20 minutes. The cake can be decorated when it has cooled completely.
Make the Icing (optional): Sift the icing sugar into a bowl. Measure in 2 tablespoons of lemon juice. You are looking for a thick but pourable consistency. If it is not pourable you can add lemon juice, just a teaspoon at a time until you get it right. Slowly pour the icing over the cake, drips down the side are encouraged. You can embellish the cake further with lemon and lime zest or candied citrus slices.
13.8 (of which saturates 2.8g)
Looking for more Silken Tofu desserts then join us for a Soya for the Menopause Cookalong. One of the dishes is this amazing Mocha Pie.