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.
Based on original recipes first compiled in the 1930s by local members of the Country Women's Association of NSW.On October 24, 2014
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