Lemon Soy Pudding Cake
with Blackberry Sauce
Makes 6 servings
This recipe is from Elizabeth Karmel, grillmaster,
and author of Taming the Flame: A Southern Girl's Sassy Guide to
Grilling and BBQ. Chimichurri sauce is a zesty Latin American condiment
similar to pesto. You can cook the tofu on an outdoor grill, but a grill
pan or skillet works fine too.
Cake:
2 tablespoons grated lemon peel
1 cup sugar, divided
3 egg yolks
1 teaspoon vanilla
2 1/2 tablespoons soy flour
1/2 cup all-purpose flour
6 ounces silken tofu
4 tablespoons butter, melted
3 egg whites
3/4 cup vanilla soymilk
7 tablespoons fresh lemon juice
Sauce:
3 cups fresh blackberries or raspberries, divided
1/4 cup sugar
Preheat oven to 350°. Arrange 6 (8-ounce) custard
cups or ramekins in a 9x13-inch baking pan. In small mixing bowl, combine
lemon peel, 3/4 cup of the sugar, egg yolks, vanilla, flours, tofu and
melted butter and beat or whisk until smooth. In large mixing bowl, beat
egg whites to soft peaks. Gradually add the 1/4 cup sugar and beat until
stiff peaks form. Gently fold beaten egg whites into tofu mixture. Gently
stir in soymilk and lemon juice. Spoon mixture into custard cups in baking
pan. Carefully pour hot water into baking pan around custard cups to
depth of 1 inch. Bake until knife inserted into top of cake comes out
clean, about 45 minutes. Let cool briefly, then serve in custard cups
or spooned into individual bowls. Top with Blackberry Sauce.
Blackberry Sauce:
In food processor, blend 2 cups of the blackberries and sugar until smooth.
Strain. Stir remaining berries into sauce.
Note: substitute thawed frozen sweetened or unsweetened blackberries
or raspberries.
Calories 378 (27% from fat); Fat 11.4g (sat 5.7g,mono
3g, poly 1.3g);
Protein 8.6g; Carbohydrate 63g; Fiber 0g; Cholesterol 122mg; Iron 1.8 mg;
Sodium 179 mg; Calcium 111mg.