Austrian Curd Cake - Raw
Submitted by Mopoke on February 2, 2008 - 10:53pm
Servings:
Makes 2 cupcakesAlmonds, 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.
Ingredients:
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
Preparation:
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!
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No responses to "Austrian Curd Cake - Raw "
1.
OMG that looks sooo good. Got to look for that cream cheese recipe
2.
OMG that looks sooo good. Got to look for that cream cheese recipe
3.
So I used the zest instead of the whole rind and wow! Deliciouso! The only problem was, there wasn't enough of it! I'll definitely double the batch next time around which will probably be like, this weekend. Thanks!
4.
Do you use the whole rind or just the zest of the lemon?
5.
ambiguous you are right! (I just measured teaspoons into one of my dessert spoons)..But I thought most people on this site followed an American measurement system where tablespoons and dessert spoons were one and the same?
The flavour (with 4 tspns lemon juice) was quite heavily weighted with the lemon because that's my preference, but it still could have taken that bit extra from soaking the sultanas or raisins.
Luckily one of the nice things about raw food is that as the recipes build one can taste and measure the balance - please do thia as my preferences might not be the same as yours!
6.
YUM.
7.
Sorry to post before trying this recipe (and I will!), but I think 1 dessert spoon=2tsp, while 1 tablespoon=3tsp . . . so 2 dessert spoons would equal four teaspoons, or one tablespoon and one teaspoon. I'm not trying to be difficult, but I suspect this could make the difference between a little lemon and a little too much lemon.
Thanks for the recipe, it looks amazing!
8.
What a perfectly delightful treat! Thank you!
9.
This looks wonderful! I'll definitely be trying it!