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CRUST; 500ml cake flour OR gluten-free cake flour 65 ml salt 30ml oil 30ml water 125 ml fructose 2.5 ml cinnamon 65 ml lecithin butter Mix all ingredients, work in lecithin butter, then put in baking pan and patup half way up the sides of the pan. Half bake for 10 minutes at 180 degrees C FILLING; 750 g blended tofu 65 ml oil 250 ml fructose 7 ml vanilla essence 85 ml fresh lemon juice 65 ml lecithin butter 4 ml salt 65 ml soya milk Combine ingredients in above order. Pour into the partially baked crust. Bake 30 minutes at 180 degrees C until mixture is set. Top with fruit and/or nuts or sprinkle with cinnamon.