Recipe - Rum And Chestnut Meringue Gateaux

125 g Wholewbeat flour
125 g Ground almonds
225 g Raw demerara sugar
150 g Margarine
One fourth kg Firm tofu
175 ml Sunflower oil
175 ml Dark rum
125 ml Soya milk
60 g Unsweetened cocoa powder
One half tablespoon 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 163øC/325øF/Gas Mark 3 for 1 One fourth 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.