This is a lighter alternative to a traditional Easter Simnel cake and the pretty edible flowers make it a real centrepiece
When Emma and Tom Lane bought 80 acres of land in Australia’s Byron Bay on which to build a working farm, their mission was simple: “to increase wellbeing from the ground up”. Their farm and associated award-winning restaurant has now become a diverse community made up of organic chefs, bakers and growers, all united by the common values of simplicity, sustainability and farm-fresh food.
Their new book, The Farm Community, shares the tales of the people who have made The Farm what it is and celebrates their shared love of growing and cooking. This recipe is by Alanda Young who looks after the property’s Flow Hives which use a simple tap system to extract the honey, meaning less disruption to the bees than normal harvesting methods. It’s also gentler on the beekeeper!
IMAGE: ALAN BENSON
Honey and Macadamia Cheesecake
- 100 g 3½ oz butter, melted, plus extra for greasing
- 350 g 12½ oz gingernut biscuits
- 500 g 1 lb 2 oz/2 cups cream cheese, softened
- 175 g 6 oz/½ cup honey
- 300 ml 10 fl oz thickened (whipping) cream
- 70 g 2½ oz/½ cup raw macadamia nuts, chopped, plus extra to garnish
- honeycomb to garnish
- edible flowers to garnish
- Grease and line a 20 cm (8 in) springform cake tin.
- Break the gingernut biscuits with your hands into the bowl of a food processor.
- Process the biscuit pieces until they are finely chopped.
- Add the melted butter to the biscuit crumbs and process until combined.
- Press the biscuit and butter mixture into the bottom of the springform tin to form the base of your cheesecake. Place the tin in the freezer for 20 minutes to allow the base to set.
- Meanwhile, thoroughly wash and dry the food processor bowl.
- Chop the cream cheese into cubes and add to the food processor bowl with the honey, then process until smooth. Add the cream to the cream cheese and honey mixture and continue processing until thick. Stir in the chopped macadamia nuts.
- Remove the base from the freezer. Spread the cheesecake filling evenly on top. Cover with plastic wrap and place in the freezer overnight, or until firm.
- Around 15 minutes before serving, remove from the freezer to soften at room temperature. Serve the cheesecake with fresh honeycomb, edible flowers and extra chopped macadamia nuts. Store any leftover cheesecake in the freezer.
Recipe taken from The Farm Community by Emma and Tom Lane, published by Hardie Grant, £20. Photography © Alan Benson
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