| Instructions: |
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
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.
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