● Liqueur (rum, Cointreau, or any other preferred liqueur)
a small amount
Preheat the oven to 170℃.
Combine the dry ingredients of ☆ in the list and stir well with a whisk.
In a separate bowl, whisk together all the ○ ingredients.
Add the Step 2 dry ingredients into the mixture from Step 3. With a spatula, mix until incorporated. Do not knead.
Pour the batter into a parchment paper-lined pound cake mold, and bake it in the preheated oven for 25 minutes. Pour some hot water in the baking tray.
Tofu cream: combine all the ● ingredients and put it in a food processor. Mix until smooth and chill in the refrigerator.
Once the cake is done baking, transfer it on a rack to cool. Slice in half to make 2 layers.
Decorate the cake from Step 6 with the tofu cream and strawberries.
Once the decoration is finished, chill in the refrigerator until settled.
Story Behind this Recipe
This is a variation of Recipe ID: 253975.
You do not need to be precise about the amount of the hot water poured in the baking tray. If you pour too much water, it is hard to get the tray out when the cake is done baking. The amount should be just right if all the water evaporates by the time the cake has finished baking. If your oven has a multiple racks, insert a tray full of water into the bottom shelf and the cake on 1 layer above the water tray to let steam.