RSS Feed

Tag Archives: passionfruit

Summer Fruits Celebration Cheesecake

0368DC83-8666-4796-8005-0A4B948C0F83

230B2880-DC61-4C1A-9967-B46A8C4CFF36It’s Australia Day 2018. On a hot and humid Friday, I’m off to Palm Beach for a lunch with my friends the Architect and the Delegator.

Australia day is the last of the summer holidays: 26 January, a day for family and friends to have a barbecue or go to the beach.

There is much discussion in our country at the moment about the timing and relevance of this day.  Whatever one’s views, it was lovely to catch up with old and dear friends in the beautiful  environs of the northern beaches.

The Delegator requested I make a desert!  So thought I’d make a cheesecake which celebrated the wonderful summer fruits which are so plentiful in our markets.

The cheesecake is my go-to recipe from a 1960s family recipe, blogged here before. So here is the cheesecake with its “celebration of summer fruits” theme. I made a passionfruit curd as a topping, then scattered summer fruits, crystallised ginger and some white chocolate over the cake.

Ingredients

Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Cream Cheese Filling
500g cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 free-range eggs

Topping
1 carton (280ml) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Passionfruit curd
4 tbls sugar
Juice of 2 lemons
Pulp of 3 passionfruit
2 free-range egg yolks
2 tbls butter

Summer fruits – pawpaw, passionfruit, raspberries, strawberries, blueberries

Crystallised ginger

White chocolate

Method

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 22cm springform tin* bringing mixture at least half way up the sides of the tin.

Put cream cheese, sugar, vanilla and lemon juice in the food processor and mix well. Add eggs one at a time, whizzing after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 180 degrees C for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

For the passionfruit curd,  place all the ingredients into a saucepan over a medium heat. Stir with a wooden spoon, making sure all the ingredients are amalgamated and the sugar is completely dissolved. Continue to stir until the mixture thickens and coats the back of a spoon. Put aside to cool.

To assemble the cheesecake, spoon the cooled passionfruit could over the cheesecake. Scatter the fruit haphazardly or with a design. Slice the crystallised ginger, and scatter this over the cake too. Finish by shaving some white chocolate over the whole cake.

I don’t think the cheesecake needs more adornment, but you could serve it with a little cream or some Greek yoghurt.

 

391C594F-2CDC-499E-AB92-078D81A522B3

 

 

 

 

 

 

Raspberry and Passionfruit Melting Moments

IMG_1264IMG_1335

Melting moments  – lovely shortbread style cookies filled with buttercream, jam, passionfruit, really whatever sits comfortably between two biscuits!

I made a couple of batches recently. I was experimenting with the technique of striping colour into the biscuit, by painting food colour into the piping bag before filling it with cookie mixture, an idea inspired by an episode of The Great British Bakeoff.

I made raspberry jam and vanilla buttercream melting moments and melting moments sandwiched with passionfruit buttercream.

For the raspberry ones, I used red food colour for the stripe, for the passionfruit ones, I mixed yellow and red food colour to make orange. Yellow on its own didn’t stand out as a colour.

The technique for both is the same: simply paint a stripe using a pastry brush down the side of the piping bag, add your mixture, and pipe. I used a small star shaped nozzle.

Ingredients

Melting moment biscuits – both versions

220g softened butter

100g icing sugar

1 tsp vanilla extract

250g plain flour

75g cornflour

Buttercream – both versions 

50gsoftened butter

100g icing sugar

For raspberry melting moments, you need enough raspberry jam to fill 8-10 melting moments and 1 quantity of buttercream plus some vanilla extract.

For passionfruit melting moments, you need the juice from 2-3 passionfruit, strained.

Method

Preheat the oven to 140 degrees C. For each batch, line 2 baking trays with baking paper. Put the butter, icing sugar and vanilla in the bowl of an electric mixer and beat until well creamed. Add flour and cornflour and mix until the flours are incorporated. Alternatively, you could use a food processor. I have used both – purists would say the electric mixture creams butter and sugar better.

Place the dough into the piping bag prepared with your colour. Pipe small shapes onto the baking sheets, allowing room for spreading.  Place in the oven and bake for 25-30 minutes, or until the biscuits are a light golden colour and slightly firm, swapping trays half way through the baking. Remove from the oven, and after 10 minutes, put the biscuits onto a wire rack to cool.

To make the buttercream icing, cream the butter and icing sugar in an electric mixer or food processor until light and fluffy. Add a dash of vanilla extract for the raspberry melting moments. Add the strained pasionfruit juice for the passionfruit melting moments.

To assemble the raspberry melting moments, spread one melting moment with raspberry jam and pipe buttercream on top. Sandwich with another melting moment.

To assemble the passionfruit melting moments, pipe one melting moment with passionfruit buttercream, and sandwich with another biscuit.

Both are quite delicious!

IMG_1267

IMG_1337

 

 

 

 

Baked Ricotta Mini Cakes

IMG_6946

These cakes are based on the Baked Passionfruit Ricotta Flan I cooked recently. The original was made by Dr Rosemary who is an excellent dessert and cake maker. This time I made muffin sized cakes. I mixed the ricotta quite roughly so that some of the curds stayed intact – unintentional – but I rather liked the texture this created.

Ingredients

200 g butter in small pieces

1 cup caster sugar

4 free range eggs, separated

350 g ricotta

2 tsp vanilla extract

1/3 cup fresh passionfruit pulp

1 cup self raising flour

Method

Pre-heat  oven to 150 degrees C. Grease a 12 hole muffin mold. Beat the butter and half the sugar with an electric mixer until well creamed and fluffy. Add the egg yolks, one at a time until combined.

Beat in the ricotta and vanilla extract, until smooth, or leave it a little rough as I did.

Stir in the pasionfruit pulp and sifted self raising flour.

In a clean bowl beat the egg whites until soft peaks form. Gradually beat in the rest of the sugar until firm peaks form.

Gently fold the egg white mixture into the ricotta mixture, in 2 or more batches, trying not to lose the air in the egg whites.

Spoon the mixture into the muffin molds. Bake in the pre-heated oven for about 20-30 minutes until the the cakes are firm to the touch. Cooking time will vary according to how much mixture you put into each muffin hole.

Remove from the oven and cool to room temperature, then refrigerate until cold. Serve with fresh fruit.

IMG_6935

 

Baked Passionfruit Ricotta Flan with Lemon Cream

IMG_5052

My oldest  friend recently asked me to dinner. And no, she’s not 105  – I have known her the longest of all my friends – since kindy!

It was one of those serendipitous meals where everything was wonderful – lovely flavours, beautifully cooked, everything hit the right note. The wild barramundi with preserved lemon, crisp potatoes and chilli mayonnaise was amazing.

However the piece de resistance was the dessert – Baked Passionfruit Ricotta Flan with Lemon Cream. What was unusual about this flan was that it was more “cakey” than “tarty” with a lovely texture half way between a curd and a cake crumb. The standout flavour was the passionfruit – this was an inspired ingredient in this cake.

The recipe comes from the magazine New Idea.

IMG_5054

My friend used her own recipe for lemon curd that she has been cooking for ever, handed down from her grandmother, a wonderful cook most fondly remembered by me.

Here it is:

Lemon Curd

Ingredients

1 free-range egg

1 cup water

1 cup sugar

1 oz butter (28-30 g)

1 tbls cornflour ( a heaped spoon if the lemon is a big one!)

Rind and juice of 1 lemon

Method

Place all ingredients in a saucepan over a low heat and stir until thickened. Cool before using.

 

IMG_5064

Serve the Baked Passionfruit Ricotta Flan with the lemon cream as topping and with ice cream!

IMG_5066

If you would like to see more of my friend’s recipes, (Dr Rosemary) check this post:

https://thequirkandthecool.com/2013/03/11/breakfast-with-the-doctors/

 

 

 

Rainbow Party Cakes

IMG_5980

I have been experimenting with flavour essences for cupcakes as well as food colours, creating some pretty heady colours as well as flavours! I have created these for various young tasters but older tasters seem to like them too!

Raspberry, passionfruit and lime are flavourful and vibrant. The raspberry cakes are the most successful, I think. The lime cakes taste a little artificial.

The recipe is Nigella’s standard cupcake recipe, which I use a lot, as it’s an “everything in the food processor” recipe. The frosting is buttercream. Adding flavoured fondant creme is not strictly necessary, but adds more depth.

IMG_5940

Ingredients

Cupcakes

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

A couple of drops of red, yellow or green food colouring

Buttercream Icing

125g butter, softened

250g icing sugar, sifted

A couple of drops of raspberry, passionfruit or lime essence

A couple of drops of red, yellow or green food colouring

 

Method

Cupcakes

Preheat the oven to 180 degrees C and line a muffin tin with cupcake cases.

Put all the ingredients except the milk and food colouring in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Divide the mixture into 3 bowls and beat in food colouring to each bowl.

Spoon mixture into the cases, filling the cases equally.

Place the tin in the oven and bake for 12-15 minutes or until the cup cakes are cooked and golden on top.

Take the cup cakes in their cases out of the tin and cool on a wire rack.

Ice with the buttercream icing.

Buttercream Icing

In the food processor, cream together the butter and icing sugar until light an fluffy, then add flavour essence, food colour and fondant if using, whizzing continuously.

IMG_5964

 

White Chocolate Yoghurt Cakes with Passionfruit Frosting

IMG_5799

This cupcake recipe is easy as! I made the cakes, iced them and photographed them in under 2 hours. And ate a couple too! The yoghurt and white chocolate make the cakes very moist.

The addition of fondant paste to buttercream creates the passionfruit frosting. This paste comes in tubs in various flavours  – I acquired passionfruit, plus raspberry fondant paste from The Essential Ingredient, Rozelle.

http://www.sydneyessential.com.au/

IMG_5885

Ingredients

75 grams softened butter
1 cup sugar
1 cup yoghurt (full fat or reduced fat)
2 eggs
1 tsp vanilla paste
2 cups self raising flour
1 teaspoon baking powder
150g melted white chocolate
Method

Preheat oven to 170 degrees C.

Cream the butter and sugar in food processor. Add the yoghurt, eggs and vanilla paste and whiz until well combined.

Add the flour, baking powder and salt. Process until smooth – be careful not to overmix as this will toughen the cakes.  Stir in the melted white chocolate.

Pour the mixture into cupcake cases in a muffin tin.

Bake for  15-20 minutes or until a skewer inserted in the cakes comes out clean. Remove the cakes from the oven and leave to cool.

Ice with the pasionfruit frosting and decorate as desired!

Pasionfruit Frosting

Ingredients

100g softened butter

200gms icing sugar

1 tblsp passionfruit fondant paste

A few drops of yellow food colouring

Method

Cream the butter and icing sugar in the food processor or electric mixer. Add the fondant food colouring and beat until really well combined.

IMG_5852

Passionfruit Ice Cream Slice

IMG_7819

Annabel Langbein has a great ice cream recipe which doesn’t require churning.

I have had a number of ice cream makers over the years, and currently have a Sunbeam Gelateria  ice cream maker which I thought would be used heaps as one can make ice cream from scratch in half an hour.

However the machine languishes on my bench top and I use it so infrequently that I have had to get the instruction book out each time I want to use the machine!

There are a number of no churn ice cream recipes that are really good. Here is the link to Annabel’s recipe: http://www.annabel-langbein.com/recipes/pistachio–berry-ice-cream/288

I made a passionfruit version served with fresh passionfruit.  I made a third of the quantity (pictured) which was just enough for two…or one greedy ice cream eater…

The following recipe is the full size quantity as this is probably what you would make for family or friends.

IMG_7747 day 3

Passionfruit Ice Cream Slice

Ingredients
3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled
6-8 passionfruit pulp, plus pulp of 4 more for sauce.

Method
Line a large 2.5 litre container or 6 molds or ramekins with baking paper.

To make the ice cream base, begin by separating the eggs. Place the egg whites in one bowl and the egg yolks in another, ensuring no yolk gets mixed in with the whites.

Once you have separated all three egg whites, add 5 tbsp of the caster sugar and beat the mixture until it forms stiff peaks. This will take about 6-7 minutes.

Now take the bowl containing the three egg yolks and add the remaining 5 tbsp of caster sugar and the 2 tbsp boiling water. Without washing the beater, beat until the egg yolks are pale, thick and ribbony. You will know they are ready when they hold a figure of eight.

In the third bowl, beat the cream to soft peaks.

Gently add the egg yolk mixture and cream a to the beaten egg whites. Fold together using a large flat spoon, then add the passionfruit pulp. Pour the mixture into the prepared container or molds or ramekins.

Freeze for at least 4 hours, or preferably overnight, until set. To serve, lift the ice cream out of its container/s, cut into slices and serve with more passionfruit pulp.
IMG_7847

Custard Slice with Passion Fruit Icing

IMG_0180

This recipe is based on Paul Hollywood’s Custard Slice from The Great Comic Relief Bake Off.
I love passion fruit so I have added it to the icing. Very messy to eat but awfully more-ish!

Ingredients
Rough puff pastry:
225 gms plain flour, plus extra for dusting
½ tsp salt
200g butter frozen
140-160 mls water
Crème pâtissière:
500ml milk
1vanilla pod, split down the middle and seeds scraped out
100gms caster sugar
4 free-range eggs, yolks only
40gms cornflour
40gms butter
Passion fruit Icing:
200gms icing sugar
1 passion fruit

Method
1.    In a large bowl mix the flour and salt together. Grate the butter and rub roughly into the flour mixture until it resembles fine breadcrumbs. Don’t worry if there are large lumps.
2.    Add the water a little at a time until the pastry just binds together (you may not need all the water).
3.    Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm thick.
4.    With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn.
5.    Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutes
6.    Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before.
7.    Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest.
8.    While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat.
9.    Whisk the sugar, egg yolks and cornflour together in a large bowl.
10.    Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan.
11.    Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil.
12.    Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined.
13.    Leave to cool, cover with cling film and then chill before using.

NOTE: My crème pâtissière did not set firmly enough, even in the fridge, so in desperation I used gelatine leaves to try to achieve a firm enough set to provide a firm filling in between the puff pastry layers, with limited success.
14.    Pre-heat the oven to 220 degrees C. Line two baking trays with baking parchment.
15.    Divide the pastry into two equal pieces and roll out both pieces to 20cm square and 5mm thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes.
16.    Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool.
17.    While the pastry bakes, line a deep 23cm square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices.
18.    Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.)
19.    Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing.
20.    For the icing, sift the icing sugar into a bowl. Stir in the passionfruit pulper until thoroughly combined and set aside.
21.    Take the custard slice from the fridge and spread the icing over the top layer of pastry.
22.    Place the slice back into the fridge to set.
23.    Cut the finished vanilla slice into eight pieces.
24.    Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter.

IMG_0198

IMG_0207

Lemon Drizzle Cake with Passionfruit Icing

 IMG_5931I’m currently researching lemon cakes. It’s a tough job, but someone has to do it! I love any cakes with lemon or yoghurt or white chocolate or sour cream and that incorporate a lemon syrup.

I’ve made Jamie Oliver’s Greek Semolina cake and the always wonderful Le Pirate’s Lemon White Chocolate cake recently, both with my own Quirky tweaks.

And I have been making Claudia Roden’s Middle Eastern orange cake for many years. So I made a cake which incorporated the Claudia Roden idea of cooking the whole fruit, with a yoghurt and oil based cake. Lemon drizzle syrup and a passionfruit icing gave a tangy sweetness.

Cook’s note: I have found with this cake and previous versions that you need to drench the cake with lemon syrup to make sure it’s very moist. Maybe I need to adjust my flour quantities or my cooking times? I would welcome some thoughts!

Lemon Drizzle Cake with Passionfruit Icing

Ingredients

1 lemon
1 cup caster sugar
3 eggs
1 cup vegetable oil
1 cup Greek yoghurt
2 cups self raising flour

Method
Preheat oven to 180 degrees C. Grease a 24 cm spring form tin and line the base with baking paper.

Place the lemon in a saucepan with water and boil gently till soft- about 1 hour. When cooked, leave to cool, then blitz in a food processor until pureed.
Place the caster sugar in the food processor, blitz until well combined.  Add the eggs and oil, mix well. Stir in the yoghurt, followed by the flour.

Pour the mixture into the tin. It will be quite loose.  Bake for 30 – 40 minutes until a skewer inserted into the centre comes out clean. Cool slightly in the tin, and then turn out onto a rack.

Lemon Syrup

Combine 1/2 cup lemon juice and 1/2 cup caster sugar in a small saucepan until the sugar dissolves and the mixture is clear.

Pierce the cake all over with a skewer. While the cake is still warm, drizzle the lemon sugar syrup over the cake and allow it to soak in.

Passionfruit Icing

Place 1 cup icing sugar in a bowl with 2 passionfruit. Mix carefully to make a smooth, flowing icing. Ice the cake, allowing the icing to flow over the sides of the cake.

IMG_5939

 IMG_5943

%d bloggers like this: