| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg3, Vegetarian |
6 |
servings |
INGREDIENTS
| 1 |
|
285g pack firm silken tofu; drained |
| 2 |
|
Bananas; roughly chopped |
| 1 |
|
Lemon; juice and rind of |
| 1 |
tb |
Tahini |
| 1 1/2 |
tb |
Honey |
| 1 |
ts |
Vanilla essence |
| 12 |
g |
Margarine or butter |
| 1 1/2 |
ts |
Milk or cream |
| 1 1/2 |
ts |
Lemon juice |
| 1/2 |
ts |
Lemon zest |
| 225 |
g |
Icing sugar |
| 1 |
dr |
Yellow food colouring; (1 to 2) |
INSTRUCTIONS
BASE
LEMON FROSTING
1. Put all the ingredients for the base into a food processor or
liquidiser and process until smooth.
2. Pour the mixture into an 1 8cm / 7" greased spring mould or flan
tin lined with foil and bake at 350°F/180°C/gas mark 4 for 45 minutes
until just set.
3. Leave in the tin to cool before removing.
4. To make the frosting, mix the margarine, milk, lemon juice and zest
together before gradually adding the icing sugar.
5. Colour carefully with a little food colouring.
6. Roll into balls about 1.2cm / 1/2" in diameter, arrange over the
base and fork down to make a pattern.
7. Chill for at least 2 hours before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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