Kumquat and nutmeg cheezecake by Shazzie

[Guest guest]

Hi

 

I found this one on

http://www.detoxyourworld.com/recipes/menu_3.shtml

 

Sorry I don't know what the formatting exactly should be, but I've

made this cheezecake lots of times and totally love it, so didn't

want you guys to miss out! Kumquats are those little oranges, where

you eat the sweet skin. If you don't have those, then some orange

oil will do.

 

Kumquat and nutmeg cheezecake

 

3 cups of almonds, dry

2 tablespoons of raw carob powder

1 cup of pecans, dry

2 cups of dates, soaked and stoned

Juice of 1 orange

1 teaspoon of nutmeg

1 vanilla pod

5 bananas, chopped thinly and frozen for at least 12 hours

4 kumquats

1 large mango

 

Using a loose based round cake tin, cover the base in cling film,

and fit to the tin. Cover the sides in silver foil.

 

Add the almonds, pecans (reserve 8 for decoration), dates, an inch

of the vanilla, a sprinkling of nutmeg, the carob powder and the

juice of the orange to a food processor. Process gently to start

with, and continue until you get a dough-like consistency, but still

chunky. If it's not doughy enough add small quantities of water

until you achieve the desired result. Place in the cake tin, and

flatten down.

 

Clean your food processor and add the chopped frozen banana. Halve

the kumquats and remove the middles, add the skins to the processor.

Slit the vanilla pod and scrape the seeds into the processor. Slice

the cheeks off the mango, and skin them, add those to the food

processor. Add most of the rest of the nutmeg. Add a couple of

chopped dates if you like, too. Process for several minutes, until

the whole mixture turns to white fluff. Don't be tempted to process

this for less time, but do stop for a minute if your machine gets

hot. It needs to go white and fluffly. Scrape it down every now and

then so everything gets processed. Add this to the cake tin, on top

of the nut base. Smooth it all down so there's no trapped air, and

is level on top. Add the left over pecans in a nice pattern and

sprinkle the rest of the nutmeg.

 

Return it all to the freezer for at least an hour. Once ready to

serve, turn out the cake by pushing the loose base out and up. Take

the foil off and place on a serving plate.