Recipe Directions

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!

Mopoke's Thoughts

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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

OMG that looks sooo good. Got to look for that cream cheese recipe

0 votes
+
Vote up!
-
Vote down!

OMG that looks sooo good. Got to look for that cream cheese recipe

0 votes
+
Vote up!
-
Vote down!

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!

0 votes
+
Vote up!
-
Vote down!

Do you use the whole rind or just the zest of the lemon?

0 votes
+
Vote up!
-
Vote down!

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!

0 votes
+
Vote up!
-
Vote down!

YUM.

0 votes
+
Vote up!
-
Vote down!

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!

0 votes
+
Vote up!
-
Vote down!

What a perfectly delightful treat! Thank you!

0 votes
+
Vote up!
-
Vote down!

This looks wonderful! I'll definitely be trying it!

Leave a Comment