Cranberry, Orange, Tofu and Polenta Cake

Ingredients

250g Cauldron Original Tofu, drained and wrapped in kitchen paper to remove surface moisture
2 large oranges zest and juice (plus extra for decoration)
180g caster sugar
2 large eggs
120g polenta
120g plain flour, sieved
2 level teaspoons baking powder
3 egg whites
100g dried cranberries, chopped (plus extra for decoration)
clotted cream
Equipment you will need:-
8 inch/20cm cake tin at least 2 inches/5cm deep, or a 2lb loaf tin –greased and lined with greaseproof paper.

Cranberry, Orange, Tofu and Polenta Cake

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Serves 12
3/5 difficulty
55 minutes 55 min

This is a lovely moist, cut and come again cake that will keep well in an airtight container in the fridge for up to 4 days.

Method

Method
1. Pre- heat the oven to 180°C/350°F/gas mark 4.
2. In a food processor blitz the tofu until you have a smooth paste, keeping the processor running add in the orange juice. The mixture should then resemble single cream.
3. Whisk together the sugar, 2 whole eggs and the orange zest until the mixture is pale frothy and airy. Fold in the polenta, flour and baking powder. Stir in the tofu and orange mixture.
4. Whip the 3 egg whites until stiff then fold into the cake mixture, gently fold in the cranberries, pour the mix into the prepared cake tin and bake on the middle shelf for 50-60 minutes.

Tangy Marmalade Glaze (This is an optional extra)
2 tbsp Marmalade, fine shred
1 tbsp water

Blend the marmalade and water in a small pan, heat gently until marmalade dissolves, brush over the cake and serve.