Parve at Sinai Cake

3 tablespoons ground almonds
4 eggs
2 pounds tofu (see note below)
½ cup sugar
⅓ cup tapioca flour
2 teaspoons vanilla extract
½ teaspoon almond extract
½ teaspoon salt
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon lemon juice
2 tablespoons orange juice

Preheat the oven to 375° F. Grease a 10-inch springform pan. Dust the bottom and sides with the ground almonds. Set aside.

Separate the eggs. Beat the egg whites until stiff, but not dry. Set aside.

Add the remaining ingredients to the egg yolks in a large bowl. Beat until smooth. Fold in the beaten egg whites.

Pour into the prepared pan. Bake for 50 minutes or until firm in the center. Cool completely.

Chill and serve cold.

Serves 12.

A note about tofu. For a texture similar to Italian-style cheesecake, I use 2 parts “silken”: 1 part “soft” tofu to make 2 lbs. The consistency of tofu varies considerably among brands. Your cake may look a bit different than mine, but it will still be delicious. Do not use “firm” or “extra firm” tofu for this recipe.

You can use ½ cup all-purpose flour in place of the tapioca flour. This will also change the texture somewhat.

Inspired by Mollie Katzen’s, The New Moosewood Cookbook.

2 Responses to “Parve at Sinai Cake”

Margarita
June 11th, 2008 at 1:39 pm

Is tapioca flour the same as tapioca pearls? Where can I get such a thing? Whole Foods maybe?? I can’t wait to try out the recipe- it looks great!
Rebecca Joseph
June 11th, 2008 at 10:29 pm

Tapioca flour and tapioca pearls are both made from cassava. I’ve never tried baking with the pearls, which are basically tapioca pellets, and would be concerned about whether they would fully dissolve in the batter. Bob’s Red Mill Natural Foods makes a tapioca flour that is certified kosher under the company’s own hekhsher by Rabbi Aharon Simkin, Kehilla Kosher, Igud HaKashrus of Los Angeles. Their products are carried in many stores, including Whole Foods. If you have difficulty finding tapioca flour and need wheat-free, try rice flour which is often mixed with tapioca flour for baking. The amount here is small enough that either should work fine.

This is a great recipe. I’ve made three of these cakes in as many weeks for some pretty discerning dessert eaters in different places. Even the guests who don’t eat dessert love this cake for its lightness and flavor.