Tag Archives: nuts

Quick Passionfruit and Macadamia Cheesecake Cup

HP1B0503

With two small children, our family goes through a lot of fruit. A few weeks ago, it was late on a Sunday and we were facing the prospect of starting the week sans fruit. Mr Firehouse volunteered to go to the shops as the grocery shopping was often a task that fell to me. As he headed out the door, he quickly called out to me to confirm what I had  “mandarins and apples” I called out. He returned some time later and emptied the shopping diligently into the fridge. It was only at dinner time that I opened the fruit and vegetable tray to rummage for a post-dinner mandarin. Instead I found twenty. I called to Mr Firehouse who sheepishly confirmed that he had heard “apples and mandarins” as what we needed, not what we already had an abundance of.

Now we have a running joke in the family, we have to double and triple check every item on the shopping list whenever Mr Firehouse ventures to the shops. So, when I sent Mr Firehouse to the shops multiple times over consecutive days, he was understandably nervous.

“You’ve put 3 packets of cream cheese on the list, are you sure?”

“Yes!” I’d have to say, and reinstate multiple times.

Now in all fairness, I did feed this dessert to him multiple times over a week. I was fixated on getting it perfect and perhaps his apprehension at returning home with the wrong thing was probably not misplaced.

 

HP1B0513

HP1B0517

Ingredients

  • 12 ginger nut biscuits
  • 2 tbsp. butter melted
  • 50 g macadamias (toasted)
  • 1 tsp. seal salt
  • 1 package cream cheese at room temperature
  • 3/4 cup thickened cream
  • 4 tbsp. icing sugar
  • 1 tsp. vanilla bean paste
  • 1/2 cup passionfruit curd (recipe below)

Preparation

In the bowl of a small food processor crush the biscuits and nuts. I like to do the nuts first, tip out and then do the biscuits. That way I can crush the biscuits till finely ground and the chop the nuts into larger pieces for more texture. Add crushed nuts and biscuits to the melted butter and set aside. You can easily do this step with zip loc bag and a rolling pin, or mortar and pestle. Choose your poison.

In a medium bowl, place the cream cheese, cream, icing sugar and vanilla bean paste. Whisk until smooth and no chunks of cheese remain. This can be done with a hand mixer too.

I used drinking glasses to serve these but mason jars, stemless wineglasses will all work. In your glasses, start by placing the biscuit crumb mixture down the bottom. Place some curd on top and then divide the cream cheese mixture evenly between the glasses. Place the remaining the biscuit mixture on top and finish with the remaining passionfruit curd.  Chill the finished cheesecakes for a  couple of hours before serving.

HP1B0518

Passionfruit Curd

  • 25g butter
  • 1/4 cup white sugar
  • 1 egg, 1 egg yolk
  • Juice of 2 passionfruit
  • 1 tbsp. lime juice
  • pinch of salt

Instructions

Combine all the above ingredients in a heat proof bowl. Place over a pan of gently simmering water and whisk continuously until thick and glossy. Place in the fridge to cool .

HP1B0504

Advertisements

4 Comments

Filed under Sweet Treats

Brown Butter and Berry Tea Cake

HP1B0177A couple of months ago we were at another baby’s birthday party at a park. Mr C was in his element, running around, terrorising adults and children, and being the centre of attention. Come cake time, he was nowhere to be found. I was getting a little worried when I spied a curly head peering out from under the massive cake table. There he was, staring intently at the baby’s mother cutting the cake. Mouth open and agape.When I approached him he looked me in the eye and said “cake”. I think he might just be his mother’s son. Of course, there was no denying him cake after that.

Nowadays he can identify the difference between a muffin “mussin” and cake. A muffin comes in a wrapper and a cake needs to be sliced. At afternoon tea-time when he sees me opening the freezer to grab a muffin, many an excited squeal can be heard.

The long and short of this is that I need to make sure that the baking I do is Mr C  friendly and generally on the healthier side of things. This means recipes with lots of fruit and veg, as little sugar as I can get away with and added bonuses like oats and nuts. Mr C is also very into helping at the moments so unless I bake during nap time, the recipe has to be simple enough that he can help with “missing”. Admittedly this results in about  three times the mess, but the kids loves it!

This recipe originally called for 1 cup of sugar, but I decided to halve it and substitute it with apple sauce, following the guidelines here.

I also added some nuts to the crumble topping for some extra crunch.

HP1B0171

Crumble topping

  • 1/4 cup butter cubed
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/2 tsp. cinnamon
  • 1/4 cup chopped pecans

Cake

  • 1/2 cup (1 stick) butter
  • 1 3/4 cups flour
  • 1/2 cup white sugar
  • 1/2 tsp. salt
  • 1 1tsp. baking powder
  • 3/4 cup milk
  • 3/4 cup apple sauce
  • 1 egg and 1 egg yolk
  • 1 1/2 cups frozen mixed berries

Preparation

Inspired by the Brown Butter Blueberry Coffee Cake by Ambitious Kitchen

In small bowl mix together the crumble ingredients, except the pecans, gently with your finger tips until the mixture resembles coarse bread crumbs. Add the pecans and refrigerate while you make the cake.

Preheat your oven to 350F or 180C and line an 8 X 8 tray with baking paper.

In a small saucepan place the stick of butter and slowly melt over a medium heat. Bring to the boil and watch the butter foam. After a few minutes you’ll notice some brown appearing at the bottom, remove from the heat at this point and leave to cool. The butter should be lovely and nutty in flavour at this point.

In a large bowl mix together the flour, sugar, baking powder and salt. Add the frozen berries and coat well with the flour mixture.

In a second bowl mix together the egg, egg yolk, apple sauce, milk and cooled butter.

Mix the dry and wet ingredients together before pouring into the prepared tin. Sprinkle the crumble topping on top and bake in the oven for 45-55 minutes or until a skewer inserted in the centre comes out clean.

This recipe is suitable to freeze!

HP1B0176

Leave a comment

Filed under Non-Sri Lankan Food, Snacks and Sides, Sweet Treats, Uncategorized