Marinated Tofu and Watermelon Salad
An Asian-style tofu and watermelon salad.
Ingredients
- 600 g watermelon, seeds removed and cut into medium cubes
- 1 tbsp cornflour or cornstarch
- 120 g coconut milk
- 70 g fresh lemon juice
- 1/8 tsp turmeric powder (optional), for colour
For the cake
- 180 g all-purpose flour
- 60 g almond flour
- 220 g buttermilk
- 60 g light olive oil or any other flavourless vegetable oil
- 1 1/2 tsp baking powder
- 1/2 tsp soda bicarbonate (baking soda)
- 3/4 tsp salt
- 140 g sugar
- 20 g fresh lemon juice
- 1 tsp lemon zest
Instructions
- To make the lemon curd, whisk the sugar and the cornflour in a saucepan. Add the lemon juice, coconut milk and turmeric and whisk to get a lump-free mixture.
- place the saucepan on low to medium heat and continue to whisk vigorously (ensure there are no lumps) for at least 5-7 minutes till the mixture thickens to a glossy, custard-like consistency. Remove from the flame, cool and store in the fridge. The curd will continue to thicken as it chills.
- Preheat the oven to 176°C. Lightly grease and line a 9" round springform pan or an 8" square cake pan with baking parchment. Leave some parchment overhanging on 2 sides of the square pan to easily lift the cake out.
- Whisk all the dry ingredients, except the sugar, together in a large bowl.
- In another bowl, whisk together the buttermilk, oil, sugar, lemon zest and juice.
- Pour the wet mixture into the dry one and gently mix until the batter is smooth without any lumps. Do not overmix.
- Pour the batter into the prepared tin, drop spoonfuls of lemon curd curd all over, gently swirl with a skewer, leaving about ½ an inch of batter around the edges.
- Bake the cake for 30-35 mins till the top is golden and the lemon curd has set. Cover the cake with foil midway through the baking if the top browns too fast.
- Cool the cake in the tin for 10 mins before gently lifting it out or un-molding it. Cool on a wire rack before slicing.