Recipe - Blackcurrant Cheeseless Cake

OAT BASE
2 ounce Soft allvegetable margarine
2 ounce Sugar or pear & apple spread
2 One half ounce Plain wholemeal flour
2 One half ounce Pinhead oatmeal

LEMON FILLING
2 md Lemons
One half pt Concentrated soya milk
2 ounce Sugar
1 ounce Plain white flour or
cornflour
18 ounce Plain regular tofu

1. Heat oven to 180øC/350øF/Gas 4

2. Line an 8in diameter flan tin with baking parchment.

3. Mix all ingredients together thoroughly. Press into base of tin
and bake for 1015 minutes until golden brown. Allow to cool.

Lemon Filling :

1. Finely grate the zest and squeeze the juice of both lemons.

2. Place lemon zest and juice in liquidiser with remaining filling
ingredients. Blend until fairly smooth.

3. Pour filling on to cooked base.

4. Bake at 180øC/350øF/Gas 4 for 2030 minutes, until set.

To Serve:

When cool, spread top with 225g / 8oz sugarfree blackcurrant jam.
Serve with nondairy cream (see above).

Converted by MC_Buster.

Converted by MM_Buster v2.0l.