James’ father took us foraging for wild food last time we visited Limerick. I was delighted to have the opportunity to source local, in season, organic, free food. We took home two large boxes of Wild Damson Plums and tasted the sweet nectar from Honeysuckle. We also found some great spots for Blackberries for later in the season when they are ripe.

Stewed Wild Damson Plums

I washed the damsons, cut them in half to remove the stones and stewed them with a small amount of water in a heavy pan for 15 minutes. This fruit is very tart so I would recommend adding some sugar. I like tart flavours so enjoyed the fruit with no added sugar.

Tofu Banana Cheese Cake

crust
3/4 cup chopped walnuts
1/2 cup oat flour
1/2 cup rolled oats
2 tablespoons ruptura raw cane sugar
3 tablespoons sunflower oil margarine (Non Hydrogenated-Trans Fat free)
zest of 1 lime

filling
560g soft tofu
2 organic free-range eggs
juice of 1 lime
1/4 cup maple syrup
2 ripe bananas

Melt the sunflower oil margarine and combine well with the other crust ingredients.
Evenly push the mixture into the base of a greased medium baking dish or cake pan.
Bake in a pre-heated moderate oven 180 degC for 10 minutes.
Remove from the oven and allow to cool.

Combine all the filling ingredients in a large bowl and blitz until smooth with a hand blender.
Poor the mixture into the baking dish, over the top of the crust.
Smooth the top of the mixture with the back of a spoon.
Bake in a pre-heated moderate oven 180 degC for 40 minutes or until the cake is firm.
Allow to cool and then refrigerate for 2-3 hours before serving.

This cake is diary free so I served it up with the stewed wild damson plums on the side.