Yield: 8 Servings
|2 cups||Wholewheat pastry flour or unbleached white flour|
|¾ cup||Cocoa powder|
|1 tablespoon||Baking powder|
|1 teaspoon||Baking soda|
|2 \N||Thin lemon or orange slices|
|¾ cup||Raw cashews|
|10 ounces||Firm tofu|
|3 ounces||Semi-sweet chocolate; melted|
|1 \N||Jar (16-oz) pitted cherries; drained|
From: Mark Alexander <mark@...> Date: Fri, 1 Jul 1994 02:27:10 GMT CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl & whisk well. Sift dry ingredients together & whisk into liquid mixture.
Pour into greased & floured 9" cake tin & bake for 35 minutes or until springy.
Cool cake completely & remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes. Let cool & then add kirsch.
ICING: In a blender, combine cashews, water & vanilla. Blend till smooth & creamy. Add honey & tofu & blend again. Set aside 2 c for the vanilla icing to go on top & sides of cake. To the rest of the mixture, add melted chocolate & 3 tb of syrup. Blend till smooth. Chill both icings before using.
TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer & spread half of chocolate icing over it. Place the middle cake layer on top & brush with syrup & icing. Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick.
Place the top layer on the cherries & brush again with syrup. Frost top & sides with vanilla icing. Decorate with cherries & pipe rosettes if desired.
Chill several hours before serving. The cake can be kept covered if not being served till the following day. However, the frosting may discolour after about 3 days.
"Vegetarian Times" December, 1993 REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .