http://www.gourmet.com/recipes/2000s/2009/06/raspberry-buttermilk-cake
9 inch cake
1 cup besan flour (92g_
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150g silken tofu
1/3 cup tropicana(66g)
1/2 teaspoon pure vanilla extract
1 large egg
120g Plain Soy M1ilk
1 cup pear(160g)
-204-25-30mins/cool 10-15mins in pan/invert cool 10-15 mins/invert back
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