Cardamom-scented apricot and curd cheese cake

Here's a cake we served on this year's Easter Brunch. It's a simple and very popular curd cheese cake that's usually made with canned/preserved apricots or peaches, but I've recently fine-tuned the recipe by adding a generous amount of ground cardamom to the crust and topping the cake with sliced almonds before baking.

Make the cake day before you plan to serve it - it's much easier to cut into slices when completely cooled, and the flavour improves as well.

Cardamom-scented apricot and curd cheese cake

(Kardemonihõnguline aprikoosi-kohupiimakook)
Serves eight

Crust:
100 g unsalted butter, at room temperature
85 g caster sugar (100 ml)
1 large egg
180 g all-purpose flour (300 ml)
1 tsp ground cardamom
0.5 tsp baking powder
a pinch of salt

Filling:
400 g canned apricot halves (you can also use peaches)
500 g curd cheese or creamy farmer's cheese
200 g sour cream
2 large eggs
85 g caster sugar (100 ml)
2 tsp vanilla sugar or 1 tsp good-quality vanilla extract

Topping:
a handful of sliced almonds (optional)

Making the crust: cream the butter and sugar until combined and pale. Add the egg, stir until combined. Fold in the dry ingredients. Press the pastry onto the base and sides of a buttered and lined 26 cm loose-bottomed springform tin. Place into the fridge to rest for 30 minutes.

Making the filling: combine the curd cheese and sour cream. Beat in the eggs, then add the sugar and vanilla. Whisk until well combined. Spoon the filling onto the cake tin.

Drain the apricots and gently press onto the filling, cut-side down. Sprinkle almond slices on top.

Bake in the middle of a pre-heated 175 C/350 F oven for about 50 to 60 minutes, until the cake is light golden on top and the filling is just a wee bit wobbly - it'll set overnight.
Sumber http://nami-nami.blogspot.com/

Bagikan Artikel ini