Rich without being heavy, this tofu based cake is full of nuts and dried apricots. Perfect for brunches or tea time, it is safe for vegans and those who do not eat dairy. Thanks to Nasoya for sharing this tasty recipe!
Ingredients:
- 1/2 cups Nasoya Silken Style Creations Vanilla
- 1 1/2 cups apple sauce
- 1/2 cup toasted whole almonds
- 1/4 cup untoasted sliced almond
- 1/4 cup toasted pine nuts
- 1/4 cup untoasted pine nuts
- 1 1/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup apricots
Steps/Methods:
Add the toasted almonds and toasted pine nuts to a blender and blend until powder form. Chop the apricots into bite size pieces and set aside.
Add all the wet and dry ingridients together except for the apricots, untoasted sliced almonds, and untoasted pine nuts. After the batter is well blended, add the apricots in. Pour the batter into a buttered and floured pan. Sprinkle the sliced almonds and untoasted pine nuts on top of the batter.
Bake the cake at 350 for one hour or pass the tooth pick test.
Additional Tips:
- 1/2 cups Nasoya Silken Style Creations Vanilla
- 1 1/2 cups apple sauce
- 1/2 cup toasted whole almonds
- 1/4 cup untoasted sliced almond
- 1/4 cup toasted pine nuts
- 1/4 cup untoasted pine nuts
- 1 1/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup apricots
