Servings:
4
Prep time:
30
Cooking time:
30
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.
- Gather 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 add them into the smoothie mixture. Add the raisins (previously soaked, drained and lightly floured) and almonds, mix it with care.
- Transfer the dough into 4 colomba molds approximately 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 olive rice. 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 pour it to the remaining milk in the saucepan and bring back to a boil, stirring constantly. Once cooled, whip it to make it more smooth.
- Let cool the colomba cakes, sprinkle with icing sugar and serve with cream. If you like, add a small bowl with chopped chocolate or drops.
