YIELD: 8 SERVINGS
This recipe is such a perfect use for fresh cherries as this dessert truly accentuates the color and flavor of the short-seasoned fresh fruit. Cherries not in season? Good news: frozen cherries work, too! Thanks to Lydia, who tested for this cookbook, for the tip.
Directions
Preheat oven to 350°F and grease an 8-inch cast-iron skillet or glass pie pan with enough margarine to coat.
Place all the ingredients but the cherries and the confectioner’s sugar into a blender and blend until the mixture is uniform and very smooth, scraping down sides as needed.
Pour the batter into the prepared pan and then dot evenly with pitted cherries, placing them about ½ inch apart on top of the batter.
Bake for 50 to 55 minutes, or until a knife inserted into the middle comes out clean.
Let cool completely and dust with confectioners sugar before serving.
Store in airtight container for up to 2 days in refrigerator.
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Ingredients
½ block extra-firm tofu, drained but not pressed (about 215 g)
1½ cups besan/chickpea flour
1½ cups non dairy milk
1 teaspoon baking powder
2 tablespoons tapioca flour
¾ cup sugar
¾ teaspoon sea salt
1 teaspoon vanilla extract
2 cups pitted cherries
¼ cup confectioners sugar
