Blueberry cake - Emointhekitchen

emointhekitchen

Thirty years ago, Madame Masayo graduated from the British Vegetarian Association’s Cookery School.
Her love of vegetables never stopped and she started working part-time as a greengrocer right after she retired three years ago.
Based on his experience running a vegan sandwich shop in Tokyo with his fellow greengrocers, he now designs stylish plant-based recipes. Madame Masayo prepared a healthy cake using lots of seasonal blueberries. Madame Masayo prepared a healthy cake using lots of seasonal blueberries. The sweet blueberry sauce goes best with baked almond, oatmeal, and lemon tofu filling.

Pie base:

40g roasted almonds
1 tablespoon coconut oil (olive oil, sesame oil…)
2 tsp peanut butter
2 tsp maple syrup (rice syrup…)
1/2 cup oatmeal
2 tablespoons beet sugar
1/4 teaspoon cinnamon
A pinch of salt

Filling:

silken tofu 250g
1 tablespoon lemon juice
1/2 grated lemon peel
3 tablespoons of maple syrup
1/2 tablespoon white miso
2 tablespoons of apple cider vinegar
1/4 teaspoon cinnamon powder
1 tbsp potato starch

Berry sauce:

1 cup of blueberries
60cc water
2 tablespoons sugar
1/2 tablespoon of potato starch (dissolve in 1 and 1/2 tablespoons of water)

Preparation:

Preheat the oven to 180°C. Add the melted oil, peanut butter, and syrup to a small bowl and mix well with a spoon. Place the almonds, and oatmeal in a food processor. Add the beet sugar, cinnamon, and salt, and mix again. Pour, and cover the cake. Bake in the oven for 15 minutes until the edges are slightly browned.
Now the cake base is ready. We will let it cool down. Beat all the ingredients in a food processor. Pour the filling into the base of step 3, smooth the surface, bake in the oven at 180 °C for 20 minutes and leave to cool. While the cake is baking, prepare the blueberry sauce. Put blueberries, water and sugar in a saucepan, boil for 3 minutes and then thicken with potato starch dissolved in water. Pour the sauce over the cake and let it cool in the fridge for at least 2 hours before serving.