Baking Heaven April 2020

This recipe and the

caramelised banana

crumble recipe on

page 61 are taken

from Rebel Recipes

by Niki Webster, out

now, published by

Bloomsbury (£26).

Photography by

Kris Kirkham.

Recipe by Happy Skin Kitchen

60 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Strawberry

cheesecake slices

MAKES 10-12 SLICES

For the base

100g (3½oz) ground almonds

4 tbsp raw cacao powder

5-6 pitted medjool dates

85g (3oz) date syrup

2 tbsp cacao nibs (optional, but it

adds a lovely crunch)

3 To make the cheesecake filling:

Drain and rinse the soaked cashews

and place them into a blender. Add the

coconut milk, melted cacao butter,

vanilla extract and maple syrup. Blend

really well until the cream is completely

smooth and silky.

4 Roughly chop the freeze-dried

strawberries and slice the fresh

strawberries. Add them to the creamy

mixture and give it a stir. Pour the cream

on top of the base and, with a spatula or

the back of a spoon, spread it evenly

across the tin. Top with a few fresh

strawberries, cut in half.

5 Place the cheesecake in the freezer for

2 hours to set. Remove the cheesecake

from the freezer 10 minutes before

serving. Cut into slices and enjoy! Store

any leftovers in an airtight container in

the freezer for few days.

Malabi (cardamom,

rose and

pistachio custard)

SERVES 4

1 tsp rose water

4 tbsp maple syrup

3 tbsp cornfl our

4 tbsp crushed pistachios, to serve

1 Put all the ingredients, except

the cornflour and pistachios, in a

saucepan over a medium heat and stir

to combine. Simmer for 2-3 minutes,

stirring continuously.

2 Add the cornflour to a small bowl

along with 2 tbsp water to form a

smooth paste, making sure there are

no lumps.

3 Now add the cornflour mix to the pan,

turn up the heat to medium-high and stir

continuously to avoid lumps forming.

Bring the mixture briefly to the boil, then

reduce the heat to low. Continue to stir

until thickened, then remove from

the heat.

4 Strain the mixture through a sieve into

a large bowl to remove the cardamom

seeds and any lumps. Now pour the

creamy mix into four glasses. Allow to

cool a little, then pop in the refrigerator

overnight to set.

5 Serve topped with the crushed

pistachios.

500ml (18fl oz) almond or drinking

coconut milk

150g (5½oz) coconut cream

2 tsp vanilla extract

20 cardamom pods, lightly crushed,

husks removed

For the fi lling

150g (5½oz) raw cashews, soaked

overnight or for at least 8 hours

50g (1¾oz) melted cacao butter

200ml (7fl oz) full-fat coconut milk

3 tbsp maple syrup

a splash of vanilla extract

1 cup of freeze-dried strawberries

70g (2½oz) fresh or frozen

strawberries, plus a few extra

for decorating

1 Place all the ingredients for the base

into a food processor and blitz until you

have a sticky mixture when pressed

between your fingers. Transfer it to a

brownie tin lined with baking paper.

2 With your hands, press down the

mixture until it’s evenly spread across

the tin. Place it in the freezer for about

30 minutes to set.