If you only bake one thing . . . make it this show-stopper!
Make it this show-stopping Banana and Maple Tofu Cheesecake
Course: Sweet treat Skill level: easy Serves: 8
Oil, for brushing
2 tbs agar agar flakes
2 tbs lemon juice
75 g (2¾ oz) pecans, plus 30 g (1 oz) to decorate
2 tsp ground cinnamon 25 g (1 oz) porridge oats or quinoa flakes
100 g (3¾ oz) pitted Medjool dates
3 tbs Clarks Maple Syrup, plus 1 tbs to decorate 3 medium bananas
300 g (10½ oz) silken tofu 1 tsp vanilla extract
80 g (2¾ oz) cashew or almond butter
25 g (1 oz) dried banana slices
Line a 18 cm (7 in) springform cake tin with clingfilm and brush with oil. To help line the tin with clingfilm easily, spray the tin first with water to help the clingfilm stick.
Place the agar agar flakes in a small saucepan with the lemon juice and 4 tablespoons of water. Bring to a gentle simmer for 8 to 10 minutes until dissolved.
Whizz the pecans in a food processor with 1 teaspoon of the cinnamon and the oats or quinoa flakes until fine. Add the dates and whizz again until crumb-like. Press into the base of the tin.
Clean the food processor and add the remaining cinnamon, the maple syrup, bananas, tofu, vanilla extract and nut butter. Whizz until smooth. Add the dissolved agar agar and blend again. Pour on to the pecan base and smooth the surface. Chill for at least 4 hours until firm.
Remove from the tin and transfer to a serving plate. Scatter with the remaining pecans and dried banana. Drizzle with remaining maple syrup before serving.