It's got an Anzac biscuit-crumb base and the fresh tang of pineapple. The pineapple head is a cheeky touch and will give guests something to talk about.
Anzac biscuit crumb base
- 150 g (5½ oz) plain (all-purpose) flour
- 125 g (4½ oz) rolled oats
- 70 g (2½ oz) caster (superfine) sugar
- 90 g (3¼ oz) desiccated coconut
- 1 tsp fine sea salt
- 150 g (5½ oz) unsalted butter, diced
- 200 ml (7 fl oz) pure maple syrup
- 3 g bicarbonate of soda (baking soda)
- 500 g (1 lb 2 oz) cream cheese, chopped
- 200 g (7 oz) caster (superfine) sugar
- 2 eggs
- 200 ml (7 fl oz) cream (35% fat)
- 50 ml (1½ fl oz) passionfruit purée (see Note)
- 50 ml (1½ fl oz) pineapple purée (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Anzac crumb base
Preheat the oven to 180°C (350°F/Gas 4).
Mix the flour, oats, sugar, coconut and salt together in a large bowl.
Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.
Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.
Grease a 20 cm (8 inch) spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.
Turn the oven down to 130°C (250°F/Gas 1).
Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth.
With the mixer running, add the eggs and cream and mix for a further 2 minutes.
Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture.
Bake for 1 hour, or until just set.
Allow to cool to room temperature and then chill before eating.
• Fruit purées are available from specialty food stores, often in tetrapacks.
Recipe and image from Recipes for a Good Time, Ben Milgate and Elvis Abrahanowicz (Murdoch Books, $59.99, hbk)