Pineapple Bundt Cake Supreme

Name: Pineapple Bundt Cake Supreme
Yield: 16
Ingredients: 1 cup Unbleached all-purpose flour; 1 1/2 tsp Cream of tartar; 1 Tbsp Baking soda; 1/4 tsp Sea salt; 1 1/2 cups Whole wheat flour; 1/2 cup Wheat germ; 2 Tbsp Egg replacer; 1/2 cup Water; 1 cup Unsweetened applesauce; 1 cup Brown sugar; 1/2 cup Light syrup; 1/2 cup Frozen pineapple juice concentrate, thawed; 1 tsp Almond extract; 10 oz Silken tofu, drained; 2 Tbsp Lemon juice; 1 1/2 cups Ground almonds; 1 cup Crushed pineapple, drained

June 25, 2001 Other Contributors

About

This cake has a nice texture and good taste. I probably should have drained my tofu better since I baked the cake for 20 minutes longer than suggested and it still seemed a little too dense or uncooked in the middle.. . . not a problem though. Highly recommended.

– Allen M. – Tester

Servings: 16

Ingredients

Unbleached all-purpose flour		1 cup
Cream of tartar		1 1/2 tsp
Baking soda		1 Tbsp
Sea salt		1/4 tsp
Whole wheat flour		1 1/2 cups
Wheat germ		1/2 cup
Egg replacer		2 Tbsp
Water		1/2 cup
Unsweetened applesauce		1 cup
Brown sugar		1 cup
Light syrup		1/2 cup
Frozen pineapple juice concentrate, thawed		1/2 cup
Almond extract		1 tsp
Silken tofu, drained		10 oz
Lemon juice		2 Tbsp
Ground almonds		1 1/2 cups
Crushed pineapple, drained		1 cup

Directions

Preheat oven to 350 F.
Oil and flour a bundt pan.
Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl. Stir in whole wheat flour and wheat germ. Set aside.
In a small bowl, whisk egg replacer and water until foamy. Set aside. In a large bowl, mix applesauce and brown sugar. Stir in syrup, juice concentrate, almond extract and egg replacer.
Place tofu in food processor and blend while gradually adding lemon juice through feed tube. Fold dry ingredients into applesauce mixture alternately with tofu mixture.
Gently stir in almonds and crushed pineapple.
Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes.
Turn out on a wire rack and let cool for 30 minutes. Slice and serve.

Helpful Hints

Make sure the tofu is thoroughly drained before using. Place on paper towels to absorb moisture. You can also place it in a colander for several hours in the fridge, using weight and pressure to extract as much liquid as possible.
The syrup was originally specified as light corn syrup which is not in vogue right now. A good alternative would be either agave nectar or brown rice syrup. These have light flavours that should not compete with the pineapple and almond extract. Alternatively, you could use a few drops of liquid stevia extract to reduce the overall sugar content in the recipe. As stevia products vary in sweetness follow the package instructions. If using stevia in place of syrup you will need to increase one of the other liquid ingredients in this recipe.