The best delicious Blackcurrant Cheeseless Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blackcurrant Cheeseless Cake recipe today!
Hello my friends, this Blackcurrant Cheeseless Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blackcurrant Cheeseless Cake is amazingly delicious, and addictive, everyone will be asking for more Blackcurrant Cheeseless Cake.
What Makes This Blackcurrant Cheeseless Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blackcurrant Cheeseless Cake.
Ready to make this Blackcurrant Cheeseless Cake Recipe? Let’s do it!
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OAT BASE
2 oz Soft all-vegetable margarine
2 oz Sugar or pear & apple spread
2 1/2 oz Plain wholemeal flour
2 1/2 oz Pinhead oatmeal
LEMON FILLING
2 md Lemons
1/2 pt Concentrated soya milk
2 oz Sugar
1 oz Plain white flour or
-cornflour
18 oz Plain regular tofu
1. Heat oven to 180C/350F/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 10-15 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 180C/350F/Gas 4 for 20-30 minutes, until set.
To Serve:
When cool, spread top with 225g / 8oz sugar-free blackcurrant jam.
Serve with non-dairy cream (see above).
Yields
6 servings
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