This dessert is all the rage at the moment – we’ve given it the vegan twist by using silken tofu and Elmlea double cream meaning its super creamy. That burnt top may look intimidating but the heavy caramelisation will help balance that sweet creaminess.
<item-todo-done>600g silken tofu<item-todo-done><item-todo-done>500ml plant-based double cream - we used Elmlea<item-todo-done><item-todo-done>250g golden caster sugar<item-todo-done><item-todo-done>60g plain flour<item-todo-done><item-todo-done>40g cornflour<item-todo-done><item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>2 oranges zest of<item-todo-done><item-todo-done>1 Large pinch of sea salt<item-todo-done>
<item-todo-done>1200g silken tofu<item-todo-done><item-todo-done>1000ml plant-based double cream - we used Elmlea<item-todo-done><item-todo-done>500g golden caster sugar<item-todo-done><item-todo-done>120g plain flour<item-todo-done><item-todo-done>80g cornflour<item-todo-done><item-todo-done>4 tsp vanilla extract<item-todo-done><item-todo-done>4 oranges zest of<item-todo-done><item-todo-done>2 Large pinch of sea salt<item-todo-done>
Preheat the oven to 200°C fan setting l Line a 20cm round springform baking tin with a double layer of baking paper l Powerful blender