Recipe Directions
1. Whiz the cheese with lemon juice, rind, and agave syrup till thoroughly blended.
2. Then stir through the ground almonds (unsoaked, or soaked and dehydrated).
3. Add the sultanas and dollop into silicon cupcake molds or a small flat rectangular dish. The mix will be wet and "squidgy."
4. Refrigerate till firm. Longer than overnight is best.
Mopoke's Thoughts
By Mopoke Almonds, lemon, and curd sweetly bound together in a traditional Austrian curd cake used to be my one of my favorite 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, while leaving out the semolina altogether. :)
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!
Again salutations to Poemomm for the cream cheese recipe without which this would never have been born.
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Comments
Top voted
ambiguous
Apr 23, 2010
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!
chrissypie123
Apr 23, 2010
YUM.
Fini
Aug 06, 2010
OMG that looks sooo good. Got to look for that cream cheese recipe
All
Fini
Aug 06, 2010
OMG that looks sooo good. Got to look for that cream cheese recipe
Abbeycamp
Jun 24, 2010
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!
Abbeycamp
Jun 23, 2010
Do you use the whole rind or just the zest of the lemon?
Mopoke
Apr 23, 2010
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!
chrissypie123
Apr 23, 2010
YUM.
ambiguous
Apr 23, 2010
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!
Barbraw
Apr 23, 2010
What a perfectly delightful treat! Thank you!
Carmentina
Apr 23, 2010
This looks wonderful! I'll definitely be trying it!
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