1 c Water
1 c Honey
1/2 c Applesauce
1 ts Vanilla
1 ts Vinegar
2 c Wholewheat pastry flour or
-unbleached white flour
3/4 c Cocoa powder
1 tb Baking powder
1 ts Baking soda
-SYRUP-
1/2 c Water
1/4 c Honey
2 Thin lemon or orange slices
1/3 c Kirsch
-ICING-
3/4 c Raw cashews
3/4 c Water
2 ts Vanilla
1/2 c Honey
10 oz Firm tofu
3 oz Semi-sweet chocolate; melted
1 Jar (16-oz) pitted cherries;
-drained
From: Mark Alexander mark@alexr.demon.co.uk
Date: Fri, 1 Jul 1994 02:27:10 GMT
CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl &
whisk well. Sift dry ingredients together & whisk into liquid mixture.
Pour into greased & floured 9″ cake tin & bake for 35 minutes or until
springy.
Cool cake completely & remove from pan. With a serrated knife, cut cake
horizontally to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes. Let
cool & then add kirsch.
ICING: In a blender, combine cashews, water & vanilla. Blend till smooth &
creamy. Add honey & tofu & blend again. Set aside 2 c for the vanilla
icing to go on top & sides of cake. To the rest of the mixture, add melted
chocolate & 3 tb of syrup. Blend till smooth. Chill both icings before
using.
TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup
onto bottom layer & spread half of chocolate icing over it. Place the
middle cake layer on top & brush with syrup & icing. Put down a layer of
cherries & dot with a little vanilla icing to help the top layer stick.
Place the top layer on the cherries & brush again with syrup. Frost top &
sides with vanilla icing. Decorate with cherries & pipe rosettes if
desired.
Chill several hours before serving. The cake can be kept covered if not
being served till the following day. However, the frosting may discolour
after about 3 days.
“Vegetarian Times” December, 1993
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings