Boston Cream Cake

Boston Cream Cake

Here's an unusual recipe. . .a cake with potatoes in the batter!

A dusting of powdered sugar can replace the chocolate glaze if you prefer. Carob powder can replace cocoa in this recipe. . .and sugar alternatives may be used.

Cake:

1 cup unbleached white flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup pureed white potato (room temperature)
1 tablespoon margarine
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon lemon extract
1/2 cup plain soy milk (room temperature)
Cooking spray


Filling:

1/4 cup raw cashews
3/4 cup + 2 tablespoons cold water
3 ounces (3/8 cup) soft tofu
1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla

Glaze:

3 tablespoons cocoa
1 tablespoon canola oil
1 cup sifted powdered sugar
2 tablespoons boiling water

To make cake:

1. Preheat oven to 350° and lightly spray and flour an 8-inch round cake pan. In a medium mixing bowl, sift together flour, baking powder, and salt.

2. In another bowl, cream together potato and margarine. Add sugar and beat until sugar is fully incorporated and mixture is slightly fluffy. Add vanilla and lemon extract and continue beating. Slowly add soy milk, beating until fully incorporated. Add flour mixture, 1/3 cup at a time, and beat until batter is smooth.

3. Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool in the pan for 20 minutes. Remove from pan and let cool on a rack for at least 1 hour.

To make filling:

1. In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water (washing down the inner sides of the blender) and blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth.

2. Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes. Remove from heat and stir in oil and vanilla. Cool, stirring occasionally. When mixture reaches room temperature, cover and refrigerate until chilled, at least 1 hour.

To make glaze:

In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth.

To assemble cake:

With a long serrated knife, split cake into 2 layers. Place bottom layer on serving plate and spread with filling. Top with second layer. Spread glaze over top layer, allowing glaze to drip over the sides, if desired. Refrigerate until served.