Rated 5 out of 5 based on 2 votes
- 1/3 cup ground almond
- 3/4 cups plain flour
- 1/4 cup raw sugar
- 90 g chilled nuttelex margarine
- 1 cup tofutti cream cheese (avail. at woolies and vegan stores)
- 1 package x silken tofu
- 1 cup raw sugar
- 1 Tbls dutch cinnamon
- 1/2 x vanilla pot
- 3 Tbls corn flour
- 1/4 cup dairy free dark chocolate - fine chopped
- 1,5 Tbls agar agar - mixed in a bit of water
- 1 big tin x sliced peaches (keep the juice!)
- 1 Tbls vanilla sugar
- 1,5 Tbls agar agar powder - mixed with a bit of water
- 1/2 tspn tumeric powder
Start with the base.
Add the ground almond, flour, raw sugar and margarine into a bowl. Rub mixture with your fingertips until it forms coarse crubs. Then knet together until you have a smooth dough.
Add it into a 20cm spring form and line the base. Press with your fingers until even — also use a spoon to even it.
Preheat oven to 150C° and bake the base for 10 min or until slightly golden. — Set aside
Now make the filling.
Add the cream cheese and tofu into a bowl or your food processor and add all the other ingredients. Combine the corn flour and water, also same with the agar agar – and add to the filling and combine well together. Process until smooth.
When ready pour the filling into the spring form. Tap lightly to remove any air bubbles. Bake for 50 min (150C°) – then turn the oven heat off. But don’t open the door, give the cake another 50 min!
Get the cake out of the oven and let it cool down complete.
When the cake has cooled down, start with the topping.
Use a sieve to dry the peaches — but keep the juice, you will need it for the jelly! To make the jelly add the juice into a pot and heat it. Mix the agar agar with a bit of water and add to the hot juice — bring it to the boil for 30 sec. Add the vanilla sugar and tumeric — mix well and let it cool down a bit. When it has cooled down a bit, place the peaches on the cake. Pour over the jelly mix and put it in the fridge until it has been set. Leave it in the fridge over night.
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This looks fabulous! I love good vegan cooking. To make it father-in-law friendly (he is vegan, gluten free), I would swap the flour and sugar for alternatives… probably Agave and Gluten Free Flour. I simply must give this a try!
Plant based cooking is great — since I am vegan, my cooking is so much more many sided. I mostly use Stevia — Agave syrup has the same amount of calories than sugar. I am not gluten intolerant, so I stay with wholemeal flour. I am not familiar with gluten free baking. But just give it a go … I know a lot of vegans who work with gluten free flours.
That is mouth watering Angela