Tangy Passion Fruit Cake (Print Version)

# Ingredients:

→ Passion Fruit Curd

01 - 1 whole batch (500 g) homemade plant-based passion fruit curd

→ Crust

02 - 140 g plant-based cookies (like Biscoff, digestives, or plant-based graham crackers)
03 - 45 g plant-based block butter, unsalted
04 - ½ teaspoon sea salt

→ Filling

05 - 150 g pre-soaked cashews
06 - 300 g plant-based cream cheese alternative
07 - 80 g plant-based thick Greek-style yogurt
08 - 1 teaspoon vanilla extract

# Instructions:

01 - Whip up your passion fruit curd a day or two before and keep it cold. Set aside 200 g for your filling mix. Stir a spoonful of the saved passion fruit seeds into what's left to create your tasty topping.
02 - Cover cashews with water and let them sit for 4 hours, then rinse them well. In a hurry? Just pour boiling water over them and wait half an hour.
03 - Put parchment paper in the bottom and along the sides of a 9-inch loaf pan.
04 - Throw your cookies, butter, and salt into a food processor and pulse until everything sticks when pressed. Push this mix firmly into your pan and smooth it flat. Pop it in the fridge while you work on the next part.
05 - Combine 200 g of your passion fruit curd with the soaked cashews, plant-based cream cheese, yogurt, and vanilla in a powerful blender. Mix until it's totally smooth with no lumps. Pour this over your chilled crust and let it set in the fridge for at least 6 hours or leave it overnight.
06 - Warm the leftover passion fruit curd in a pot until it's easy to pour. Spread it evenly on top of your set filling. Chill for an hour more or stick it in the freezer for a quick 30 minutes before cutting.
07 - Dip a sharp knife in hot water before slicing your treat. You can keep pieces in a sealed container for 5 days in your fridge or up to a month if frozen.

# Notes:

01 - Make your passion fruit curd a couple days early to save time when putting everything together.
02 - Swap in gluten-free cookies for the base if you need to avoid gluten.
03 - In a rush? Pop the whole thing in the freezer for 3-4 hours instead of waiting overnight.

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