Blackcurrant Cheeseless Cake Recipe

• 2 ounce Soft all-vegetable margarine
• 2 ounce Sugar or possibly pear & apple spread
• 2 1/2 ounce Plain wholemeal flour
• 2 1/2 ounce Pinhead oatmeal
• 2 med Lemons
• 1/2 pt Concentrated soya lowfat milk
• 2 ounce Sugar
• 1 ounce Plain white flour or possibly cornflour
• 18 ounce Plain regular tofu

1. 1.
2. Heat oven to 180 C/350 F/Gas 4
3. 2.
4. Line an 8in diameter flan tin with baking parchment.
5. 3.
6. Mix all ingredients together thoroughly.
7. Press into base of tin and bake for 10-15 min till golden.
8. Allow to cold.
9. Lemon Filling :1.
10. Finely grate the zest and squeeze the juice of both lemons.
11. 2.
12. Place lemon zest and juice in liquidiser with remaining filling ingredients.
13. Blend till fairly smooth.
14. 3.
15. Pour filling on to cooked base.
16. 4.
17. Bake at 180 C/350 F/Gas 4 for 20-30 min, till set.
18. To Serve:When cold, spread top with 225g / 8oz sugar-free blackcurrant jam.
19. Serve with non-dairy cream (see above).

margarine, sugar, wholemeal flour, oatmeal, lemons, milk, sugar, white flour, regular tofu

Taken from cookeatshare.com/recipes/blackcurrant-cheeseless-cake-86838 (may not work)