As mentioned in my previous post, I had some passionfruit curd left over from after I did the two big birthday cakes for Aunty YM’s 70th. Unfortunately, I could only upload 2 photos here because I’ve taken up ALL my space on WordPress for now. I’ll be spending this weekend with Flo upgrading my blog and hopefully I’ll be up and running like clockwork early next week so don’t go disappearing on me now!

 

The past week has been crazy with Flo being ill, Flo having his lasik done, my gynae visits, work orders and private orders but I can finally kick back and relax this weekend so YAY to that! Weekends are also the days I stay out of the kitchen unless I have orders to fulfil. This means no cooking so Flo and I usually eat out or order in. Thank God for Deliveroo and Ubereats where we can order in healthful meals instead of fast food. Yeah, we can be lazy but we try to make up for lazy days with smarter food choices – poke bowls from Aloha Poke, soup from Soup Spoon… Ok so these are our usual go-tos though we did order Thai in last week. If we gather enough energy to eat out, then it’s Japanese at Sakuraya, Vietnamese at Long Phung, once in a while we go for them soup dumplings aka xiao long baos at Din Tai Fung.

As the week closes, I also try to clear out the fresh foods we have in the fridge, apart from fruits since we eat fruits pretty much every day. This usually means throwing fresh herbs in my baking, hence, my Rosemary Brownies, Apricot and Sage Loaf Cakes, Hazelnut Chocolate Basil Torte… You get the idea. This time around, I didn’t want my Passionfruit Curd to sit idle, especially after all my time and effort spent on making it. And so, I present to you my Naughty but Nice Beetroot Macadamia Blondies (Pinkies some might call them?) with Passionfruit Curd. Naughty Passionfruit Curd; Nice Beetroot Blondies.

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Beetroot Macadamia Blondies (Yields 1 9×9″ Square)

175g Butter, Melted
180g Brown Sugar
1 Egg
100g Spelt Flour (or Plain Flour)
100g Ground Almonds
Pinch Salt
160g Beetroot, Pureed
50g Macadamia, Chopped

  1. Preheat oven to 170deg C and line a 9×9″ baking tin.
  2. In a big bowl, whisk sugar into melted butter.
  3. Whisk in egg and beetroot puree.
  4. Incorporate spelt flour, ground almonds and salt into the mixture.
  5. Fold in macadamia nuts.
  6. Pour batter into prepared tin and spoon passionfruit curd on top. Use a toothpick to gently swirl the mixtures if you like.
  7. Bake for 30-35 min until set.
  8. Allow to cool before slicing.

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These blondies were a nice balance of sweet, tart passionfruit curd against earthy beet blondies with the satisfyingly creamy crunch of macadamias. I might have overdone it a little on the curd just because I was at the crossroads where holding back would have resulted in a ridiculously tiny amount left, and using it all up would have been a bit too much. Obviously I chose the latter route to follow so all the curd I had went right on top! No leftover deserves to remain as a leftover; and no perfectly good leftover deserves to be thrown out! I’m proud to say that while Ms Passionfruit Curd may have once been a ‘Leftover’, ‘Leftover’ she no longer is!

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