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100 g flour
100 g almonds chopped
200 g brown sugar
150 g of margarine
250 g of tofu
100 ml extra virgin olive oil
1 orange juice
1 coffee cup of brandy or fruit liqueur
120 g cocoa powder
In a bowl, put the flour, crushed almonds, 1 teaspoon sugar, 1 teaspoon cinnamon, 1 tsp caramel syrup and mix well.
Add the margarine and mix until dough.
Grease a cake tin.
Place the dough in order to completely cover the bottom.
Cut the tofu and blend it with the rest of the ingredients (adding here a little cinnamon and caramel syrup) until creamy.
Pour this custard over the dough and bake the cake in a preheated oven at 160° C for about 2 hours, until firm.
Cool the cake in the pan for at least 60 minutes, then remove from pan and store in the refrigerator.
Sprinkle with icing sugar before serving.
(Thanks to Anna C.)