St. Andrew's Day Cake - from The Hebridean Baker's The Scottish Cookbook
Coinneach MacLeod, also known as the Hebridean Baker, is a powerhouse, popularizing Scottish baking traditions and the lure of the Outer Hebrides in a steady stream of social media posts, cookbooks, and soon-to-be television shows. We've known Coinneach since he started making visits to the U.S. to promote his cookbooks. And we've been thrilled to watch him connect with American audiences at Highland Games and Scottish Festivals around the South. And we've been equally eager to offer his popular books and cookies to our customers. And we're excited to share this recipes -- perfect for Tartan Day events -- from his latest cookbook.
What’s more Scottish than a marmalade
cheesecake? A marmalade cheesecake topped with the blue and white of Scotland’s
national flag! This would be the perfect alternative to the classic cranachan
to be served in celebration of St Andrew’s Day. The creamy filling, accented
with Dundee marmalade and set atop a spiced ginger base, is balanced by the
blueberry decoration which adds a fresh, tart finish. Simple to make in advance
and just asking to be served in celebration of Scotland.
Ingredients
225g (8oz) ginger biscuits
85g (3oz) digestive biscuits
140g (4¾oz) butter, melted
Pinch of salt
4 tablespoons orange marmalade
250g (9oz) mascarpone
300ml (1¼ cups) double cream
2 tablespoons icing sugar, sifted
200g (7oz) fresh blueberries
Directions
To make the base
Finely crush both the types of biscuit to a fine consistency, using either a food processor or by bashing with a rolling pin.
Mix the melted butter thoroughly with the biscuit crumbs and a pinch of salt.
Press this mix firmly into the base of a lined 20cm (8”) springform tin and refrigerate for at least 30 minutes to set.
To make the filling
In a mixing bowl, use an electric hand whisk to blend the marmalade, mascarpone, cream and icing sugar until the mixture is smooth. Be careful not to overmix, so as to maintain the filling’s light, airy texture.
Gently spread the filling over the biscuit base, smoothing the top with a spatula. Refrigerate for a minimum of 3 hours until the cheesecake is set and firm.
For a patriotic touch, create a Saltire flag design on the surface using fresh blueberries. Slice and serve.
