BAKED PEACH CURD CAKE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 180°C / 350°F / Gas mark 4.
- The Crust: Spread pecans on a baking tray and bake for 5-6 minutes or until lightly toasted. Allow to cool and chop into small pieces.
- Grease a 9-inch spring form tin and line sides with parchment.
- Crush digestive biscuits, transfer to a bowl, add pecans and melted butter. Mix and press mixture over base of tin and bake for about 8-10 minutes.
- Curd Mixture: Beat butter in a bowl until creamy, add sugar and cheese and beat until smooth.
- Stir in egg yolks, one at a time and add almonds with semolina, lemon rind and juice. Toss chopped peaches in flour and fold in. Allow the mixture to stand for 10 minutes.
- Whisk egg whites in a separate bowl until they stand in stiff peaks.
- Stir 1 tablespoon into cake mixture before folding in the rest. Pour into prepared tin and bake for about 45-50 minutes or until firm.
- Allow to cool completely and then remove from tin. Chill until ready to serve. Just before serving, top with chopped peaches and dust with icing sugar.
INGREDIENTS
The Base
- 6-8 digestive biscuits
- 50 grams pecans
- 75 grams unsalted butter, melted
The Curd Cake Mixture
- 500 grams curd, ricotta cheese
- 150 grams unsalted butter, softened
- 150 grams light brown sugar
- 4 large egg yolks
- 100 grams ground almonds
- 50 grams semolina
- Finely grated rind and juice of 1 large lemon
- 2 peaches, peeled, stoned and chopped
- 1 tablespoon plain flour
- 3 large egg whites
- Extra strawberries and icing sugar, to serve
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Posted Tuesday, February 7, 2023 at 10:28:59 PM