Cranberry, Orange, Tofu and Polenta Cake

Cranberry, Orange, Tofu and Polenta Cake

Cook 50 mins
Serves 12 slices

This is a lovely moist cake that will have you coming back for more. The cake will keep well in an airtight container for up to 4 days in the fridge. The memorable taste of the dried cranberries gives this cake a fruity feel.

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For the cranberry, orange, Organic Tofu and polenta cake:
250g Cauldron Organic Tofu, drained and wrapped in kitchen paper to remove surface moisture
2 large oranges, zest and juice
180g caster sugar
2 large eggs
120g polenta
120g plain flour, sieved
2 level tsp baking powder
3 egg whites
100g dried cranberries, chopped

Equipment required
8 inch/20cm cake tin at least 2 inches/5cm deep, or a 2lb loaf tin – greased and lined with greased paper.


  1. Pre-heat the oven to 180°C/350°F/gas mark 4. Line the base and sides of a round 23cm cake tin with baking parchment.
  2. In a food processor blitz the tofu until you have a smooth paste, keeping the processor running add in the orange juice.
    The mixture should then resemble single cream.
  3. Whisk together the sugar, 2 whole eggs and the orange zest until the mixture is pale frothy and airy. Fold in the polenta, flour and baking powder. Stir in the tofu and orange mixture.
  4. Whip the 3 egg whites until stiff then fold into the cake mixture, gently fold in the cranberries, pour the mix into the prepared cake tin and bake on the middle shelf for 50-60 minutes.