Posts tagged baking
Posts tagged baking
I love Annabel Langbein. How can you not? She’s an incredibly inspiring cook and a national treasure in the New Zealand foodie world. I love her natural approach to food and her passion for simple, homegrown, free range, organic produce. If you’re unfamiliar with her I highly recommend delving into her ‘The Free Range Cook’ book, or in the very least checking out her detailed website: http://www.annabel-langbein.com/
I follow her regularly on both Facebook and Twitter and drool over her Pinterest pictures. A most recent drooling episode occurred when I came across the picture of her Mini Passion Moments, which was published in the NZ Life & Leisure Magazine. I just had to make them. I’ve included her picture, as well as my own, so you can experience the same food crush as I did.
The filling stays reasonably soft, unlike your standard custard cream/melting moment type biscuit. I’m not sure if I prefer one to the other. All I know is that these are delicious.
The colour of the biscuit depends on the type of custard powder you use. I used Birds Custard Powder in original flavour.
Oh, and here’s the recipe. Go on, make them, and don’t forget to thank Annabel x
220g unsalted butter, softened
1 cup icing sugar
1 teaspoon vanilla essence
1¼ cups plain flour
4 tablespoons custard powder
100g butter, softened
½ teaspoon vanilla essence
1½ cups icing sugar
1 teaspoon lemon juice
2 tablespoons passionfruit pulp
Preheat oven to 150°C. Line two baking trays with baking paper.
Beat butter, sugar and vanilla essence together until pale and creamy. Sift in flour and custard powder and combine to form a very soft dough.
Roll small teaspoonfuls of mixture into balls and place on prepared baking trays. Flatten slightly with a fork dipped in flour. Bake until lightly golden, about 15 minutes. Cool on tray for 5 minutes then transfer to a rack to cool completely.
To make filling, beat butter and vanilla essence together with an electric beater until pale and creamy. Add icing sugar, lemon juice and passionfruit pulp and beat until smooth.
When biscuits are cold, sandwich together with passionfruit filling, using about 1 teaspoon of filling for each pair of biscuits. Store in an airtight container for up to 4 days.
I found the original of this recipe on taste.com.au a few years ago and after a few of my own tweaks it has become my absolute favourite cheesecake - and it’s received just as much accolade from anyone I’ve ever fed it to. Best of all, it doesn’t take too much preparation (it’s easier than baking a cake), it’s pretty hard to mess up and it can be prepared in advance if you’re having guests over for dessert.
The homemade passionfruit curd in this recipe is delicious, but if you’re having a lazy day (we all have em!) and want to opt for a shortcut, Barkers Passionfruit Curd is just as good a substitute. One whole jar is just the right amount.
I hope you will all enjoy this recipe just as much as I do. I’d love to hear your feedback.
Line the base of a 20cm (base measurement) springform cake tin with baking paper. Place the biscuits in a food processor and process until finely crushed (or put em in a plastic bag, cover that with a tea towel, and whack it with a rolling pin). Add the butter and process until well combined. Transfer mixture to the pan and use a glass to press the crumb mixture firmly over the base and sides of the tin (upwards, cover about 90% of the sides). Place in the fridge for 30 minutes to set.
(TIP: Don’t pack the crumb mixture too tightly into the tin - give it a little room to breathe. That way, the base won’t be too hard to cut into when you eat it - you don’t want pieces of cheesecake base flinging off your fork and around the room!)
Meanwhile, as your cheesecake base is setting in the fridge, make the passionfruit curd. Place passionfruit pulp, butter, eggs, sugar and lemon juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat and set aside for 30 minutes to cool.
Preheat oven to 160°C. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add the sour cream and beat until smooth. Add eggs and lemon rind and beat until just combined.
Pour half the cream cheese mixture into the biscuit base. Dollop spoonfuls of half the passionfruit curd over the cream cheese. Pour over remaining cream cheese and dollop half of the remaining curd. Use a bamboo skewer to gently swirl passionfruit mixture and cream cheese to make a marbled pattern.
Place on an oven tray. Bake in oven for 45 minutes or until centre is just set (use your bamboo skewer, or knife, to test this - if it comes out clean then it’s ready). Turn oven off. Leave cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely. Cover loosely with plastic wrap and place in the fridge to chill. Spread over remaining curd just before you serve it.