A Slice of Sunshine: Ricotta, Sun-Dried Tomato, and Smoked Tofu Cake
This savory cake combines creamy ricotta, smoky tofu, and tangy sun-dried tomatoes to create a flavorful dish that is perfect for any occasion. Its light, yet hearty texture makes it ideal for a cozy dinner, picnic, or a quick meal prep. The balance of flavors from fresh basil and rich ingredients makes it feel both comforting and adventurous.
Ingredients
Ricotta, Eggs, Sun-Dried Tomatoes, Smoked Tofu, Fresh Basil
- 200 g Ricotta Provides a creamy base for the cake.
- 2 large Eggs Binding ingredient to hold the cake together.
- 100 g Smoked Tofu Adds savory depth and smokiness.
- 50 g Sun-Dried Tomatoes Brings tangy richness to the cake.
- 1 tbsp Fresh Basil Adds a fragrant, summery pop of flavor.
Flour, Baking Powder, Seasonings
- 200 g Flour Main dry ingredient that holds the cake structure.
- 1 tsp Baking Powder Helps the cake rise.
- to taste Salt Adjust to taste.
- to taste Pepper Adjust to taste.
Instructions
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, whisk together eggs, ricotta, and fresh basil until smooth.
- Chop the sun-dried tomatoes and smoked tofu into small pieces. Add them to the ricotta mixture, and gently stir to combine.
- Sift flour and baking powder together, then fold them into the wet mixture. Season with salt and pepper.
- Line a loaf pan with parchment paper and pour the batter in. Smooth the top and bake for 30 minutes or until golden brown.
- Let the cake rest for 10 minutes before slicing to avoid crumbling.
Notes
- For extra creaminess, you can add grated cheese into the batter.
- Store leftover cake wrapped in foil in the fridge for up to 4 days.