Almonds, lemon and curd sweetly bound together in a traditional Austrian Curd Cake used to be my one of my favourite recipes from more than three decades back when I studied Cordon Bleu cookery. This is Elizabeth David’s classic recipe substituting macadamia curd for the eggs, butter and dairy cheese…. and leaving out the semolina altogether
Again salutations to poemomm for the cream cheese recipe without which this would never have been born.
¾ cup poemomm's real cream cheese
rind of half a lemon
2 tablespoon lemon juice (Australian dessert spoons)
2 tablespoon (scant) agave syrup
.33 cup ground raw almonds
¼ cup raisins or sultanas , marinated in lemon juice
Whiz the cheese with lemon juice, rind and agave syrup till throughly blended then stir through the ground almonds (unsoaked or soaked and dehydrated). Finally add the sultanas and dollop into silicon cupcake moulds or a small flat rectangular dish. (The mix will be wet and ‘squidgy’)
Refrigerate till firm, longer than overnight is best.
NB In the photograph the sultanas had not been marinated in lemon juice and were still a little bit firm. I believe soaking them for a few hours in juice to soften them up a little would give them a softer texture and improve the dish!