A cake with seaweed and smoked tofu to take the taste buds on a journey to iodized flavors. I must say that this is not the first time I have used seaweed.
Remove the leaves and wash the basil, chop it with the wakame and the tomato petals.
Cut the tofu into cubes. Sift the flour with the baking powder.
In a mixing bowl, combine the wine, oil, and eggs one by one using a whisk. Finish by adding the salt.
Add the flours with a whisk, then the grated cheese. Work with a wooden spatula, add the rest of the ingredients, and mix again.
Bake in a greased and floured loaf pan for 30 minutes at 190°C, then for 25 minutes at 170°C.
To finish, check the cooking with the tip of a knife, which should come out clean. A delight, it was universally approved!
0 servings
8
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