Ingredients

• Cake Ingredients:
• 1 1/2 cups of all-purpose flour
• 2 teaspoon baking powder
• Pinch of salt
• 1 tablespoon of lemon zest
• 1/2 cup yogurt
• 1 cup of sugar
• 1/2 cup silken tofu, blended
• 1/2 cup canola oil
• Lemon Syrup:
• 1/4 cup sifted powdered sugar
• 1/4 cup fresh squeezed lemon juice
• Blueberry Topping:
• 1 1/2 cups frozen blueberries, thawed
• Pinch salt
• Sugar to taste

Instructions

1. Preheat the oven to 350 degrees. Grease a loaf pan with cooking spray. Dust the inside of the pan with flour. Over the sink, knock the flour around until the inside of the pan has a thin coat of flour. Set aside.
2. In a small bowl combine the flour, baking powder, salt, and lemon zest in a bowl. Mix to combine (a fork works well) and set aside.
3. Using a blender or food processor, blend tofu until smooth. In a medium bowl, combine the yogurt, sugar, blended tofu, and oil until the batter is smooth. Add the flour mixture to the wet mixture. I like to do this in two batches. It might be a little oily at first, but it will come together. The batter will be thick-almost like a muffin batter. Transfer the batter into your prepared pan, taking care to see that the mixture is evenly distributed throughout, and place in the preheated oven to bake. When a thin metal tester placed into the center of a cake comes out clean, the cake is done (about 25 – 30 minutes and it reached a golden color).
4. While the cake bakes, prepare the lemon syrup and berry topping. To prepare the lemon syrup, simply combine the lemon juice and powdered sugar in a small bowl. A fork works well. The berries are also simple to prepare. Remove any leftover tofu from the food processor, thoroughly rinse and dry. Add ½ cup of the blueberries with a pinch of salt and sugar. Blitz the blueberries in a food processor until a puree is formed. In a medium sized bowl, combine the puree with remaining whole berries, fold until well integrated.
5. When the cake is done, remove from the oven and place on a cooling rack for about 5-10 minutes. Then remove the cake from its pan by inverting it onto a plate and flip back upright.
6. While the cake is still warm, slowly spoon the syrup onto the cake. Some of the syrup will be absorbed by the cake and some will not. You can serve this cake at room temperature or warm. To serve, top the sliced cake with generous dollop of the blueberry mixture.

Notes

Ingredients

• 1 sheet of frozen puff pastry, defrosted
• 1 cup of whipping cream
• 1 teaspoon of vanilla extract
• 1 tablespoon of sugar
• 1 nectarine, sliced thinly
• A few blueberries
• icing sugar

Instructions

1. Preheat oven to 400F
2. Cut puff pastry into rectangles on parchment - about 3x2 inches
3. Transfer pastry on parchment to cookie sheet and cover with another piece of parchment. Cover second parchment with another cookie sheet to weigh down puff pastry while baking
4. Bake about 12-15 minutes until edges are golden.
5. While pastry is baking, whip cream with sugar and vanilla. Whip by hand for fluffier texture.
6. Once pastry has finished baking, remove top cookie sheet and parchment and let cool completely.
7. Assemble dessert by starting with one pastry base, dust with some icing sugar, add a dollop of cream, some blueberries and 2-3 slices of nectarines. Add a second piece of pastry, push down gently, repeat sugar, whipped cream and fruit layer. Cover with last piece of pastry, whipped cream and decorate with final fruit. Finish with a dusting of icing sugar right before serving.

Notes