Cauliflower & passionfruit ice-cream cake
SERVES 12 PREP + COOK TIME 55 MINS
1 ½ cups (225g) natural seed mix
6 fresh dates, pitted, chopped
1 tablespoon pure maple syrup
2 fresh passionfruit or
3 tablespoons store-bought fruit pulp with seeds
Passionfruit flowers, optional
PASSIONFRUIT CURD
¾ cup (180ml) passionfruit pulp
½ cup (110g) caster sugar
185g butter, chopped
3 eggs, plus 2 egg yolks
FILLING
2 cups (300g) raw unsalted cashews
300g cauliflower florets
¹/³ cup (80ml) passionfruit pulp
²/³ cup (160ml) pure maple syrup
2 teaspoons finely grated lemon rind
¼ cup (60ml) lemon juice
1 teaspoon vanilla extract
1 To make the passionfruit curd, place ½ cup of the passionfruit pulp in a small food processor, pulsing a few times to loosen the seeds from the pulp. Strain over a small bowl,
