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Recipes

Labneh cheesecake with roasted apricots, honey and cardamom

This beautiful cake has a Middle Eastern twist

May 21, 2020 07:05
Cheese cake 4.jpg
1 min read

Serves: 10 - 12

Recipe adapted from Falastin by Sami Tamimi and Tara Wrigley, Ebury Press

 

Ingredients

Base

5 sheets of good-quality filo pastry (about 110g)

90g unsalted butter, melted, plus extra for greasing

40g walnut halves

60g pistachio kernels

1 tbsp plain flour

50g caster sugar

10 cardamom pods, shells discarded and seeds finely crushed in a pestle and mortar (or ¾tsp ground cardamom)

1 tsp ground cinnamon

¼ tsp flaked sea salt

Filling

500g labneh

500g ricotta

210g caster sugar

⅔ tsp flaked sea salt

5 eggs (2 whole, and 3 yolks only)

2 tsp finely grated orange zest

1 tbsp orange blossom water

1 tsp vanilla extract

1 tbsp cornflour

Topping

75g runny honey

2 tsp orange blossom water

40ml orange juice

6 cardamom pods, shells on, seeds roughly bashed together in a pestle and mortar

350g ripe apricots, stones removed, cut into 6 wedges

A small handful of picked mint leaves, to garnish (optional)