APPLE PASSIONFRUIT CAKE RECIPES

Steps:

• Make passionfruit curd. Place ½ cup of the passionfruit pulp in a small food processor; pulse a few times to loosen the seeds from the pulp. Strain over a small bowl; discard seeds. Combine strained passionfruit, remaining passionfruit pulp, the sugar and butter in a small saucepan over medium heat until butter melts and sugar dissolves. Whisk eggs and egg yolks in a medium bowl until combined. Pour in passionfruit mixture, whisking constantly. Return mixture to pan over low heat; whisk constantly until mixture thickens and coats the back of a wooden spoon. Transfer mixture to a medium bowl; cover surface directly with plastic wrap. Cover; refrigerate for 2 hours or until set.
• Grease an 18cm (7¼in) round springform pan; line base and side with baking paper.
• Place seed mix, dates and maple syrup in food processor; pulse until mixture just forms a sticky crumble and holds together when pressed. Firmly press mixture on base of the pan. Freeze until required.
• Make filling. Place cashews in a medium bowl with enough cold water to cover. Stand for 30 minutes; drain. Steam or microwave cauliflower for 5 minutes or until tender; drain. Cool. Push passionfruit pulp through a sieve over a bowl; discard seeds. Blend cashews, cauliflower, passionfruit juice and remaining ingredients in a high-speed blender until smooth. Be careful not to let the mixture overheat. Pour filling over frozen base in pan; smooth the surface. Freeze for 30 minutes.
• Spoon chilled passionfruit curd on filling; smooth the surface. Cover; freeze overnight. Decorate ice-cream cake with passionfruit and passionfruit flowers, before serving.

Steps:

• To make pastry, process the dry ingredients with the butter until crumbly. Add the egg yolk and the water; process until just combined. Knead lightly on a floured surface until smooth. Cover; refrigerate for 30 minutes.
• Peel, core and slice the apples thickly. Place the apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes or until the apples soften. Drain; stir sugar, rind and cinnamon into the apples. Cool.
• Preheat oven to 220°C (200°C fan-forced). Grease a deep 25cm pie dish.
• Divide pastry in half. Roll one half between two sheets of baking paper until large enough to line the dish. Lift pastry into the dish; press into base and sides. Spoon cooled apple mixture into the pastry case; brush the edge with egg white.
• Roll the remaining pastry large enough to cover the filling; lift onto the filling. Press the edges together; trim away excess pastry. Brush the pastry with egg white; sprinkle with extra sugar. Bake for 20 minutes.
• Reduce the oven temperature to 180°C (160°C fan-forced); bake for about 25 minutes or until golden-brown. Serve with vanilla custard or scoops of vanilla ice-cream, if desired.