Pineapple bundt cake supreme

Yield: 16 servings

Measure Ingredient
1 cup Unbleached all-purpose flour
1½ teaspoon Cream of tartar
1 tablespoon Baking soda
¼ teaspoon Sea salt
1½ cup Whole wheat flour
½ cup Wheat germ
2 tablespoons Egg replacer
½ cup Water
1 cup Natural applesauce
1 cup Brown sugar
½ cup Light corn syrup
½ cup Pineapple juice concentrate (frozen, thawed)
1 teaspoon Almond extract
10½ ounce Silken tofu; drained
2 tablespoons Lemon juice
1½ cup Ground almonds
1 cup Crushed pineapple; drained

Preheat oven to 350 F. Oil and flour a bundt pan.

Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl. Stir in whole wheat flour and wheat germ. Set aside.

In a small bowl, whisk egg replacer and water until foamy. Set aside.

In a large bowl, mix applesauce and brown sugar. Stir in corn syrup, juice concentrate, almond extract and egg replacer.

Place tofu in food processor and blend while gradually adding lemon juice through feed tube.

Fold dry ingredients into applesauce mixture alternately with tofu mixture. Gently stir in almonds and crushed pineapple.

Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes.

Turn out on a wire rack and let cool for 30 minutes. Slice and serve.

Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg chol, 148 mg calcium

Hint: Place tofu on paper towels to absorb moisture and make sure it is thoroughly drained before blending.

From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

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