INGREDIENTS
- For the cream:
- - 500 ml of soy milk
- - 40 g of white flour
- - 20 g of cornstarch
- - 6 tablespoons rice malt
- - 5 tablespoons of rice oil
- - 1 tablespoon lemon zest
- - turmeric
- For the dough:
- - 150 ml of soy milk
- - 130 g of white flour
- - 100 g of raisins
- - 100 g of sugar
- - 80 g of frumina
- - 80 g of almonds
- - 80 ml of rice oil
- - 50 g of tofu
- - 1 tablespoon grated lemon rind
- - 1 teaspoon of baking powder
- - Cinnamon
- - Icing sugar
INSTRUCTIONS
- Lightly toast the almonds in a small saucepan over low heat for a few minutes.
- Let them cool, then chop coarsely and mix in a little cinnamon.
- Together in a blender the tofu cutted into chunks, lemon zest, soy milk, sugar and rice oil planned for the dough.
- Blend at low speed at first, gradually increasing until you get a creamy and homogeneous texture.
- Pour the mixture into a bowl.
- Sift together the flour, baking powder and frumina and then embed them into the smoothie mixture.
- Add the raisins (previously soaked, drained and lightly floured) and almonds, mix it with care.
- Transfer the mixture into molds 4 by dove about 12 cm long, lined with parchment paper, and bake at 180 ° C for 25 minutes.
- Prepare the cream: bring to a boil soy milk along with the malt, the lemon zest and rice oil. In a bowl, sift the flour, cornstarch and the tip of a teaspoon of turmeric, add a little hot milk at a time obtaining a smooth cream. Then join it to the remaining milk in the saucepan and bring back to a boil, stirring constantly. Once cooled, shake it to make it more smooth.
- Let cool the colomba, sprinkle with icing sugar and serve with cream.
- If you like, add a small bowl with chopped chocolate or drops.
