JFullerWellness

Sweet Recipes

Lime and Goats Cheese Cake

Ingredients:

1/2 cup lime juice

1 1/2 cup self-raising flour

1 heaped teaspoon of baking powder

1 cup fine white sugar

3 large eggs

1/2 cup canola oil

1/2cup goats cheese

Garnish: Citrus curd (see recipe below), Chopped mint leaves and orange segments

Combine all ingredients and pour into a greased baking dish.

Bake in a preheated oven at 180 degrees Celsius for 30 minutes.

Serve with a dollop of cream or this garnish:

Garnish by spreading a tablespoon of citrus curd over the hot cake and decorate with orange segments (peel, skin and seeds removed) and chopped mint.

Serves 12

Citrus Curd

Ingredients:

50 gms butter

Juice of 2 large limes or lemons or equivalent juice of any citrus fruit of your choice

1 cup sugar

1 large egg

1 teaspoon of vanilla extract

Add 1 sprig of rosemary or 2 bay leaves (optional)

Cream all ingredients in a saucepan on a very low stove until combined.

Keep stirring until the mixture thickens slightly.

(Remove the rosemary. If using bay leaves, leave a bay leaf in the jar to intensify the flavour)

Pour into sterilised jars and seal with the lids.

When cool place in the fridge.

The curd will keep for about 7-10 days if you use clean spoons each time you eat it.

Makes approximately 300ml

Finger Lime Curd for an Australian Indigenous Experience!

Ingredients:

50 gms butter

Juice of 1 small lime

1 cup sugar

1 large egg

Pearls from 5 finger limes

Cream the first 4 ingredients in a saucepan on a very low stove until combined. Watch this liquid carefully.

Keep stirring until the mixture thickens slightly.

Add the finger lime pearls and stir for about 1 more minute.

Pour into sterilised jars and seal with the lids.

When cool place in the fridge.

The curd will keep for about 7-10 days if you use clean spoons each time you eat it.

Makes approximately 300ml

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