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Lemon Soy Pudding Cake
with Blackberry Sauce

Cake:
2 Tbsp. grated lemon peel
1 cup sugar, divided
3 egg yolks
1 tsp. vanilla
2-1/2 Tbsp. soy flour
1/2 cup all-purpose flour
6 oz. silken tofu
4 Tbsp. butter, melted
3 egg whites
3/4 cup vanilla soymilk
7 Tbsp. fresh lemon juice

Sauce:
3 cups fresh blackberries or raspberries, divided
1/4 cup sugar

Preheat oven to 350°. Arrange 6 (8 oz.) custard cups or ramekins in a 9x13-inch baking pan. In small mixing bowl, combine lemon peel, 3/4 cup of the sugar, egg yolks, vanilla, flours, tofu, and melted butter and beat or whisk until smooth. In large mixing bowl, beat egg whites to soft peaks. Gradually add the 1/4 cup sugar and beat until stiff peaks form. Gently fold beaten egg whites into tofu mixture. Gently stir in soymilk and lemon juice. Spoon mixture into custard cups in baking pan. Carefully pour hot water into baking pan around custard cups to depth of 1 inch. Bake until knife inserted into top of cake comes out clean, about 45 minutes. Let cool briefly then serve in custard cups or spooned into individual bowls. Top with Blackberry Sauce. Makes 6 servings.

 

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