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Recipe

Turmeric and almond torte with passionfruit curd and labneh mousse

Gemmayze St restaurant's head chef Samir Allen shares this decadent gluten-free torte recipe. This dessert is golden with turmeric, sandwiched with passionfruit curd and topped with labneh mousse

By Samir Allen
  • 30 mins preparation
  • 30 mins cooking
  • 24 hrs marinating
  • Serves 8
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This recipe was first published in Taste magazine.
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Ingredients

Turmeric torte
  • 350 gram (about 3) green apples
  • 8 eggs
  • 350 gram ground almonds
  • 275 gram caster sugar
  • 50 gram ground turmeric
Passionfruit curd
  • 2 leaves gold-grade gelatine
  • 10 eggs
  • 250 gram passionfruit purée or juice (see recipe tip)
  • 250 gram caster sugar
  • 300 gram butter, diced
Labneh mousse
  • 500 millilitre plain Greek yoghurt, made into labneh (see below for method)
  • 175 gram cream, whipped
  • freeze-dried raspberries, crumbled, to serve

Method

  • 1
    Preheat the oven to 160°C. Peel, core and slice apples, place in a saucepan and cook over a medium-low heat until very soft.
  • 2
    Allow to cool slightly before placing in a food processor and blending until smooth. Add eggs, ground almonds, sugar and turmeric and continue blending until thoroughly combined.
  • 3
    Divide mixture between two greased and lined 28cm springform cake tins and bake for 30 minutes. Cool cakes in tins.
  • 4
    For passionfruit curd, place gelatine leaves in a bowl of cold water to soften.
  • 5
    In a metal bowl, whisk together eggs, passionfruit purée or juice and sugar. Place bowl over a pot of simmering water and whisk until thick and glossy and mixture forms a ribbon on the surface when you lift the beaters. Remove from heat.
  • 6
    Squeeze excess water from gelatine leaves, add to bowl and whisk to dissolve. Continue to whisk while adding the cubes of butter. Once all butter has been added, transfer to a container and cover with plastic wrap so it sits against the surface of the curd (this will prevent a skin forming). Cool in the fridge.
  • 7
    When curd is cooled, measure out 250g and mix with 250g labneh (keep any leftover labneh for another use) then fold in the whipped cream. Place in fridge until ready to serve.
  • 8
    To serve, spread remaining passionfruit curd on one cake then top with second cake.
  • 9
    Place all the labneh mousse into a piping bag fitted with a plain tip and pipe dots of mousse on top of the cake. Sprinkle with crumbled freeze-dried raspberries and serve.
Labneh
  • 10
    Start this recipe a day in advance. To make labneh, pour yoghurt into a cheese bag or clean pillowcase. Place in a colander and set over a large bowl. Cover and refrigerate overnight to drain, then discard liquid.
  • 11
    The next day, remove labneh from cheese bag and place in a bowl.

Notes

  • Serves 8-10. - We use a passionfruit purée by Ponthier, available from souschef.co.nz, but any unsweetened passionfruit juice is fine here.

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