- 3/4 cup [105 g] all-purpose flour
- 3/4 cup [190 mL] really finely chopped almonds
- 3/4 cup [190 mL] golden brown sugar
- 11 tablespoons [160 g] margarine
- 1 1/2 pounds [680 g] firm bean curd
- 3/4 cup [190 mL] vegetable oil
- 1/2 cup [125 mL] orange juice
- 3/4 cup [190 mL] Brandy
- 6 tablespoons [90 mL] unsweetened cocoa powder
- 2 teaspoons [10 mL] almond extract
- Icing sugar [to decorate]
- Unsweetened cocoa powder [to decorate]
- Peel-opened ground cherries [to decorate]
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- Preheat oven to 325°F [160°C].
- Into a bowl well mix together flour, finely chopped almonds and 1 tablespoon [15 mL] golden brown sugar.
- Mix in margarine, until of a dough consistency.
- Lightly grease the bottom of a 9-inch [23-cm] springform pan.
- Press dough over bottom and sides of prepared pan, up to the rim.
- Grossly chop then transfer bean curd into a food processor.
- Pour in vegetable oil, orange juice, Brandy, unsweetened cocoa powder, almond extract and remaining brown sugar.
- Process until smooth and creamy.
- Then pour mixture into crust, into pan.
- Bake cake into preheated oven for approximately 60 to 75 minutes, until centre of cake is set.
- Leave to cool in pan for 5 minutes.
- Remove ring from mold and unmold cake onto a serving plate.
- Refrigerate until really cold.
- Dust some icing sugar drawing approximately 1-inch [2.5-cm] large lines, away from other, over cake; dust unsweeted cocoa powder in between icing sugar lines.
- Serve cake, decorated with peel-opened ground cherries.
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