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Tofu pie


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100 g flour
100 g almonds chopped
200 g brown sugar
150 g of margarine
250 g of tofu
100 ml extra virgin olive oil
1 orange juice
1 coffee cup of brandy or fruit liqueur
120 g cocoa powder
liquid caramel
icing sugar


In a bowl, put the flour, crushed almonds, 1 teaspoon sugar, 1 teaspoon cinnamon, 1 tsp caramel syrup and mix well.
Add the margarine and mix until dough.
Grease a cake tin.
Place the dough in order to completely cover the bottom.
Cut the tofu and blend it with the rest of the ingredients (adding here a little cinnamon and caramel syrup) until creamy.
Pour this custard over the dough and bake the cake in a preheated oven at 160° C for about 2 hours, until firm.
Cool the cake in the pan for at least 60 minutes, then remove from pan and store in the refrigerator.
Sprinkle with icing sugar before serving.

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(Thanks to Anna C.)

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