Sunday, July 26, 2009

Lemony Poundcake with Blueberry Compote

This is a vegan recipe from a back issue of Vegetarian Times that is so good you'd never know it wasn't made with eggs, butter and milk. I made this the first time a couple of years ago and knew it would be the perfect dessert to serve when one of your dinner guests has a dairy allergy.

It supposedly serves 6 but I thought that would mean serving rather large slices. Maybe 8 servings would be more appropriate.

5 oz. silken tofu, drained (you can use firm but whizz it around in the food processor first)
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla soymilk (you can use plain and add a smidge more vanilla)
2 tsp. vanilla extract
1 1/2 cups cake flour (I used AP)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 T lemon zest

Lemon Glaze
1/3 cup confectioners’ sugar
1 Tbs. lemon juice

Blueberry Compote
2 C blueberries, rinsed
2 T sugar
splash of water

Preheat oven to 350F. Coat 9x5-inch loaf pan with cooking spray. Blend tofu, sugar, oil, soymilk and vanilla extract in food processor until smooth. Whisk together cake flour, baking powder, baking soda, lemon zest and salt in large bowl. Fold in tofu mixture. Pour into loaf pan, and bake 30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes, then unmold and cool on wire rack until just warm.

Lemon Glaze: Whisk together sugar and lime juice in small bowl until smooth. Drizzle over top of cake. Cool cake completely before serving to allow glaze to set.

Compote: Bring a saucepan with blueberries, sugar and water to a boil and then turn down heat and simmer until sauce is slightly thickened but most of the berries remain whole (i.e. not too mushy). You can make this in advance and add a splash or 2 of very hot water to return compote to pouring consistency.

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