Many South Australians will know the wonderful Lina Verrilli [akka Patlin Gardens at the Adelaide Showgrounds Farmers’ Market]. Lina is a marvellous cook, but importantly she is a ‘waste not, want not’ cook and because she is a farmer of Italian heritage she understands seasonality.
Lina is generous with her recipes and makes the only commercial olives that I would consider eating [apart from Coriole]. Her jumbo green olives are spectacular.
AO 4 December 2020
60g very soft unsalted butter
20g finely grated lemon rind
250g Neufchatel [Philadelphia cream cheese] cheese – room temperature
300g natural ricotta
2 passionfruit – pulp
40g arancia [or glacé orange], finely chopped
30g citron, finely chopped
40g Food Forest pistachios, some powdered, some roughly chopped…optional
150g raspberries [can be frozen Australian]
1 x 250g very ripe strawberries, washed, dried, hulled and halved
30g sieved apricot jam
20g Food Forest pistachios, roughly chopped
Cream the sugar and butter, add the Neufchatel and the ricotta and mix well, then mix through the passionfruit pulp. Add the arancia, citron and pistachios and mix through by hand. Weigh in the raspberries, mix through by hand. Refrigerate in an airtight container overnight.
Take from the fridge one hour before you want to assemble cake.
Place one layer of the sponge on your favourite display cake plate. Spread the half the cheese mix evenly over the layer and place the second layer on top. Cover the top with the remaining cheese mix.
Roll the strawberries through the apricot jam. Decorate the top with the strawberries and flowers and scatter the chopped pistachios.note We try never to refrigerate our cakes.
get the ultimate flavour?
To get the full flavour, leave them out of the fridge for several hours at room temperature before you eat them.