For the Cake - Pre heat oven to 180 degree Celsius.
Cream butter and sugar. Add the eggs and mix well until incorporated. Sift the flour and the baking powder. Add this to the liquids and the ground galangal. Mix gently until the batter comes together. Bake for 20 minutes. Let it cool.

For the Tofu Pudding - Mix water and gelatine and stir until completely dissolved.Puree tofu, soy milk and honey together.
In a bowl add the tofu mixture, gelatine and almond essence and mix well. Run through a sieve and place the mixture in the refrigerator for at least an hour to set.To unmold run a knife through the corners and invert on a plate.

For the Lemongrass Sorbet - Combine coconut milk, coconut flakes, sugar and salt and bring to a simmer. Take it off hear. Add the lemongrass stalks and let it steep till the mixture cools.
Run through a fine sieve and place the mixture in the refridgerator. Freeze until use preferable overnight. Scoop before serving.

For the Saffron Lemon Curd - Using a double boiler, place a pan with lemon juice, zest, sugar, salt and butter over it, making sure it does not touch it. Slightly whisk egg and egg yolk and add it to the butter and lemon mix. Keep stirring continuously until it’s cooked and thickens.

Slice the case length wise, unmold the tofu pudding, scoop out the lemon grass sorbet and place the saffron lime curd on the side.