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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 ThoughtsBy 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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