Anzac 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 teaspoon fine sea salt
150 g (5½ oz) unsalted butter, diced
200 ml (7 fl oz) pure maple syrup
3 g (1/10 oz) bicarbonate of soda (baking soda)
Anzac Crumb Base
Preheat the oven to 180°C (350°F/Gas 4).
Mix the flour, oats, sugar, coconut and salt together in a
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.
500 g (1 lb 2 oz) cream cheese, chopped
200 g (7 oz) caster (superfine) sugar
200 ml (7 fl oz) cream (35% fat)
50 ml (1½ fl oz) passionfruit purée
50 ml (1½ fl oz) pineapple purée
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.
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