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Spiked Spiced Chocolate Tofu ‘Cheesecake’

Posted on Posted in Cakes .

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

You may recall in the past I have made the most amazing chocolate mousse tart with tofu and a cheesecake with yoghurt and milk instead of actual cheese.

On this same vein of thought I decided to experiment with a tofu ‘cheesecake’.

I am always looking for ways to incorporate unusual ingredients into my recipes as well as create healthier alternatives to the normal sweet treat version.

Once I worked up a base recipe I then came up with an interesting (but scrumptious) flavour pairing.

The end result = silky smooth filling of a low fat and high protein sweet treat.

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe
 

Ingredients:

Base:

  • 280g Nice biscuits
  • 130g butter

Filling:

  • 80ml milk
  • 1 tsn coffee granules
  • 240g sugar
  • 240g firm tofu
  • 40g butter
  • 40ml orange juice
  • ½ tsn orange zest
  • 2 tsn vanilla essence
  • 25ml bourbon
  • 50g cocoa powder
  • ½ tsn ground ginger
  • ½ tsn ground cinnamon
  • 1 tsn all spice

Method:

  1. Pre-heat the oven to 160c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
  3. Melt the 130g of butter and mix through the biscuit crumbs.
  4. Once well combine pour the mix into the cake tin and using fingers press the mix into the base and sides of the cake tin. Place tin in the fridge to firm.
  5. To make the filling heat the milk up in the microwave until boiling.
  6. Add the coffee granules and sugar to the milk and stir until well combine and the sugar has melted.
  7. Place the milk mix into a food processor with all the remaining ingredients and blitz until well combine and smooth.
  8. Pour the mix into the cake tin and bake in the oven for 1h 15mins, or until the top is set completely.
  9. Leave in the tin to cool then allow to firm in the fridge for 3 hours.
  10. Release from the tin, decorate with cocoa powder and enjoy.

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Rhubarb Orange and Ginger Cake

Posted on Posted in Cakes .

Rhubarb Orange and Ginger Cake

Rhubarb Orange and Ginger Cake recipe

I had a rhubarb and apple crumble the other day and this got me thinking that I have never baked before with rhubarb which is such a shame as its such an amazing tasting and interesting little…vegetable? It doesn’t have seeds or pips so I take it its one of the unique vegetables disguised as a fruit with its sweet and soft flavour…

After a bit of taste testing I ended up deciding that orange and ginger was the best combo to complement the robust rhubarb taste, while still ensuring the focus was on rhubarb.

The outcome = my Rhubarb Orange and Ginger cake.

This cake definitely stars the Rhubarb where the orange and the ginger provide a refreshing and gentle delectable taste.

Rhubarb Orange and Ginger Cake recipe

Ingredients:

Batter:

  • 300g rhubarb
  • 1 cup sugar
  • 3 tsn vanilla essence
  • 125g butter
  • 2 eggs
  • 1 + ½ cup self raising flour
  • ¼ cup buttermilk
  • 1 tsn baking powder
  • 1 + 1/2 tsn ground ginger
  • 2 tsn orange zest

Icing:

  • 90g butter
  • 1 tsn vanilla
  • 1 cup icing sugar
  • 1 tsn ground ginger
  • 2 tsn orange zest
  • 2 tsn milk

 

Method:

  1. Preheat the oven to 160c and line a 23cm-baking tray with baking paper.
  2. Cut the rhubarb into 2cm pieces and place in a saucepan with ¼ of the sugar and 2 tsn’s of the vanilla essence. On a medium heat stir for 10 minutes or until the rhubarb is soft and smooth.
  3. With electric mixer beat the butter, zest, and ground ginger, remaining vanilla essence and remaining sugar for 7 minutes until the mix is light and fluffy.
  4. Add eggs, beating in between each addition.
  5. Add the milk and flour and fold gently.
  6. Using a spatula carefully fold in the rhubarb mix until only just combined where ripples of rhubarb have occurred.
  7. Carefully spoon mix into the baking tin and bake for 55 minutes of until a skew inserted in the center comes out clean.
  8. Place on a cooling rack to cool.
  9. To make the icing combine all ingredients together and beat with electric beaters for 10 minutes until light and fluffy.
  10. On a cooled cake spread the icing all over, serve.

 

Notes:

  • You can always use milk instead of buttermilk but the cake wont be as dense.
  • I have decorated with some grated white chocolate and left over orange zest.
  • You will need 1 large orange for the zest required for this cake.

 

Rhubarb Orange and Ginger Cake recipe

Ingredients

Rhubarb Orange and Ginger Cake recipe

Step 2

Rhubarb Orange and Ginger Cake recipe

Step 7

 

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