Serves
12-16
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).
EACH SERVING (OF 16) PROVIDES
368kcal 8g protein 19g carbohydrate 26g fat 3g fibre
Ingredients
125g/¼lb/1
cup wholewheat flour
125g/¼lb/1 cup ground almonds
225g/7oz/1¼ cups raw demerara sugar
150g/5oz/scant 2/3 cup margarine
¼kg/1½lb / 3 cups firm tofu
175ml/6fl oz/¼ cup sunflower oil
175ml/6fl oz/¼ cup dark rum
125ml / 1/4 pint / 1/2 cup soya milk
60g/2oz/7tbsp unsweetened cocoa powder
½tbs vanilla essence
Method
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 1¼ hours.
5. Allow to cool on a rack and then chill thoroughly before attempting
to remove from the baking ring or tin.
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