| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg2, Vegetarian |
12 |
servings |
INGREDIENTS
| 125 |
g |
Wholewbeat flour |
| 125 |
g |
Ground almonds |
| 225 |
g |
Raw demerara sugar |
| 150 |
g |
Margarine |
| 1/4 |
kg |
Firm tofu |
| 175 |
ml |
Sunflower oil |
| 175 |
ml |
Dark rum |
| 125 |
ml |
Soya milk |
| 60 |
g |
Unsweetened cocoa powder |
| 1/2 |
tb |
Vanilla essence |
INSTRUCTIONS
1. Pour the flour, ground almonds and 1tbsp of the sugar in a bowl and mix
well together, then rub in the margarine to form a firm dough.
2. If you have a 23cm/9in baking ring, put it on an ovenproof plate.
Flatten the dough between your hands, put it in the baking ring and press
it down firmly to form a smooth, thick base. Alternatively, use a pie, flan
or cake tin.
3. Crumble the tofu in a blender, add all the remaining ingredients and
blend together till smooth and creamy.
4. Pour the blended mixture over the pastry base and bake in the middle of
a warm oven 163°C/325°F/Gas Mark 3 for 1 1/4 hours.
5. Allow to cool on a rack and then chill thoroughly before attempting to
remove from the baking ring or tin.
Converted by MC_Buster.
NOTES : This tastes wonderful just as it is without any decoration but you
may wish to arrange halved strawberries around the rim and sprinkle chopped
nuts in the centre. If you want to serve it as a spectacular finale to a
really special meal, ice it with Vegan Piping Cream as well. Allow 3 hours
to prepare (including baking and chilling time).
Converted by MM_Buster v2.0l.
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