Recipe - Key Lime Shamrock Torte

2 pack Firm silken tofu
Three fourths cup Brown rice syrup
One half cup Honey
Three fourths cup Lime juice
1 tablespoon Agar powder
4 tablespoon Arrowroot
2 tablespoon Corn oil
1 Carob cake, see recipe
2 Kiwi fruits

GLAZE
1 teaspoon Agar powder
One half cup Water
One half cup Brown rice syrup
2 dr Mint extract

Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot & corn
oil until smooth. Transfer to a double boiler & heat till the mixture
thickens. It should reach the consistency of heavy cream. Set aside to
cool.

Split the carob cake into 2 layers (you'll need only 1 layer). Line a
9inch cake pan with a sheet of plastic wrap. Place one layer of cake in
the bottom of the pan & refrigerate while the filling is cooling.

When the filling is cool, pour it into the cake & refrigerate until the
filling sets completely (about 2 hours).

Peel the kiwi fruit, cut it into thin slices & fan out the slices over the
entire torte. Glaze if desired by pouring a thin layer of still warm glaze
over the cool cake. Refrigerate the cake again for 10 minutes before
cutting it.

To serve, remove the cake from the pan by lifting out on the plastic wrap.

GLAZE: In a small pot, dissolve the agar in the water. Add brown rice syrup
& mint extract. Bring to a simmer & remove from heat. Allow to cool
slightly.

Ron Pickarski, "Friendly Foods"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini