Thursday October 9th, 2014
Lemon-pineapple cake

Spring form (20-22 cm)
For the base:
1 ½ cup flour
½ cup raw sugar
½ cup oil
½ cup vegetable milk or water
2 teaspoons baking powder
the zest of 2 lemons
1 teaspoon lemon essence
Mix the oil, vegetable milk/water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly . The composition should have the consistency of cream otherwise add a little bit more water / flour as necessary.
Grease the spring form with a little bit of oil.
Pour it into the baking spring form and bake it, in the preheated oven, for approx . 30-40 minutes. Check with a straw if it’s baked inside.
Allow it to cool (it can be prepared the day before).
For the cream:
2 packs silken tofu (600 g )
3-4 tablespoons raw sugar, to taste
1 teaspoon lemon essence
1 tablespoon lemon juice
5-6 tablespoons pineapple, finely chopped
Drain the tofu well.
Blend (with a blender) the tofu, sugar, lemon juice, lemon essence until a smooth paste is obtained and the sugar is melted. Add the pineapple and mix.
For the jelly:
juice of 2-3 oranges
juice of 2 lemons
raw sugar, to taste
2 teaspoons agar – agar
Strain the orange and lemon juice. Cook it together with the sugar, stirring occasionally. When it starts boiling add the agar ( dissolved in a little bit of orange juice, otherwise it will form lumps). Cook it for 2 minutes, stirring. Allow to cool, check and stir regularly because it hardens relatively quickly.
Whipped cream for garnish – add 1/2 teaspoon of lemon essence (see recipe here )
Assembling the cake :
Remove the base from the spring form and wash the form (to prevent sticking later).
Replace the base cake in the spring form, add the tofu cream and spread evenly .
Garnish as desired with lemon slices .
Pour carefully the jelly on top and refrigerate it.
Before serving remove the cake from the spring form ( use a knife to release the cake from the side of the form ), place the cake on a platter and garnish with coconut cream .