Cheese and Passion Fruit Cake
Tart and refreshing summer cake, which uses the full flavour of the curd cheese. The cake can be served cold but is much lighter if served very fresh and just warm. For extra wickedness serve with whipped cream.
25g softened butter
75g Rich tea biscuits, finely crumbled in a food processor
2x227g tubs curd cheese (Urda or Ricotta)
3 (size 3) eggs, separated
4 tbsps castor sugar
Juice and grated peel of ½ lemon
2 passion fruit, cut into halves, pulp & seeds scooped out
Cape gooseberries (physalis peruviana), strawberries or any other soft fruit for decoration
For the topping:
125 ml orange juice
4 passion fruit, cut into halves
2 tbsps sugar
2 tsps, arrowroot dissolved in 2 tbsps of orange juice
1. Thickly butter a 22cm spring-form with the butter. Sprinkle with the crumbs tilting the form so it is well coated with crumbs. Bang on a hard surface so there is an even layer of crumbs at the bottom.
2. Place the cheese, egg yolks, sugar, lemon juice and peel in a mixer bowl and whisk for 1-2 minutes or until a smooth cream, scraping the bowl well. Add the passion fruit pulp and mix well.
3. Beat the egg white until stiff and fluffy and gently fold into the cheese mixture. Pour the mixture into the prepared springform smoothing the top with a spatula. Bake in the middle of pre heated oven 180C, 350F, Gas mark 4 for 45-50 minutes or until firm to the touch and nicely golden. Take out of the oven and allow to rest for about 15 minutes
4. To make the topping place the orange juice, passion fruit pulp and sugar in a small pan and bring to the boil. Add the arrowroot and boil for 1 minute or until thickened. Remove from the heat.
5. Un-mould the cake and pour the topping over, smoothing the surface with a spatula. Allow to cool and serve slightly warm. The top of the cake can be decorated with soft fruit or Cape Gooseberries.