| Cake Recipe for Cheese |
Ingredients |
- 125 g of digestive biscuits (graham crackers)
- 50 g of vegan margarine, melted
- 4 tbsp of lemon juice
- rind of 1 lemon
- 3 tbsp water
- 350 g of firm tofu (bean curd)
- 150 ml of apple juice
- 1 banana, mashed
- 1 tsp vanilla flavoring (extract) 1 mango, peeled and chopped
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Preparation
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- Lightly grease an 18 cm/ 7" round loose-bottomed cake tin (pan).
- Mix together the digestive biscuit (graham cracker) crumbs and melted margarine in a bowl.
- Press the mixture into the base of the prepared tin (pan).
- Put the chopped dates, lemon juice, rind and water into a saucepan and bring to the boil.
- Simmer for 5 minutes until the dates are soft, then mash them roughly with a fork.
- Place the mixture in a blender or food processor with the tofu (bean curd), apple juice, mashed banana and vanilla flavouring (extract) and process until the mixture is a thick, smooth purée.
- Pour the tofu (bean curd) purée into the prepared biscuit (cracker) crumb base.
- Bake in a preheated oven, 180°C/ 350°F, for about 40 minutes until lightly golden.
- Leave to cool in the tin (pan), then chill thoroughly before serving.
- Place the chopped mango in a blender and process until smooth.
- Serve it as a sauce with the chilled cheesecake.
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