2 cups ground nuts (I use a mixture of almonds and hazelnuts)
1 tbs. sugar
Pinch of salt
6 tbs. unsalted butter, melted
Preheat oven to 180⁰c/gas mark 5. Grease tin or line with greaseproof paper.
Grind nuts, sugar and salt together in a food processor. Mix with the melted butter. Press mixture evenly onto the base of the tin. Bake 12 – 15 minutes or until browned (it will firm up as it cools) and smells like roasted nuts. Cool while preparing filling.
250 grams cream cheese at room temp. ( I use the Philadelphia light)
45 grams butter at room temp.
100 grams sugar
2.5 tbs. natural yoghurt
2 eggs at room temp.
1 tbs. cornstarch
1/3 tsp. cinnamon
1.5 tsp. lemon juice
3 tbs. apricot or strawberry jam mixed with a little water
Beat butter, cream cheese and yoghurt until light and fluffy, add sugar slowly, mix well and beat in the eggs. Add flour, cinnamon and mix thoroughly. Scrape down the sides of the bowl and beat in the lemon juice.
Pour into the prepared cooled crust
Slice apples thinly and arrange on top of the filling
Bake in a pre-heated oven at 160⁰c/gas mark 3 for 25 minutes, then increase temp. to 180⁰c/gas mark 5 and bake for another 35-40 minutes, let cake cool at room temperature. Meanwhile heat the apricot jam ( or any other jam you have) with a little water until it is spreadable. Brush it on top of the apples and let it cool. Serve with Citrus compote
1 red or pink grapefruit, washed well
1 orange, washed well
¼ cup water
¼ cup sugar
1 tsp. vanilla essence
Juice of ½ an orange, sieved
Grate finely a little of the orange and grapefruit zest and set aside.
Peel the orange and the grapefruit, separate the fruit into segments, remove the white membrane and set aside.
Boil the water, sugar , vanilla and grated zest over a medium heat, stirring until the sugar dissolves. Reduce heat, add the orange juice, pinch of salt Cook for 2 minutes. Set aside and when completely cool, add the fruit segments.