Sambocade aka Elderflower Cheesecake

In preparation for our Medieval themed wedding I searched the internet for authentic recipes, in particular pudding/sweet recipies as we had the savoury covered with enough meat, cheese and bread to sink a ship!
I found a recipe that wasn’t just medieval but also combined my love of foraging so I knew I had to make it.

Sambocade, named after the latin word for elderflower, is a baked cheesecake with lovely pastry crust.

This is another beautifully simple recipe with 2 stages. Make the pastry, then make the filling.

So to make the pastry  blend together 100g butter with 150g plain flour and a pinch of salt and only 1 tsp caster sugar. Bring together with about 3 tbsp of cold water, put into clingflim and chill in the fridge for 20 mins or freeze for a later date.

To bake the pastry set the oven to 180c or 160c fan and take the pastry out of the fridge. Roll out to about 0.5cm and be careful to lower the pastry onto a 9 inch spring formed cake tin (grease the tin 1st). An uneven look looks more authentic but I did trim a little now, just so I could get the distribution even up each side of the tin.


Prick the base with a fork a few times, line with baking paper, fill with baking beans and then blind bake for approx 10 minutes.
Then remove the beans and bake for a further 10 minutes. Once done take out and leave to cool.

The filling bit is even easier!
Mix together 
330g ricotta, 330g cottage cheese (I would bend it first to make it a bit more smooth), 3 tbsp double cream, 4.5 tbsp elderflower cordial, 3 eggs, 100g butter that has already been melted and cooled (you can do this just after you make the pastry), 80g caster sugar, ¼ tsp ground cloves, ¼ tsp ground nutmeg and 2 tbsp rosewater.

Once combined pour into the pastry case and bake on the same temperature as before for approx 1 hour 20 minutes. You may need to turn or even cover for the last 20 minutes to avoid over browning 1 side.

Leave to cool and service with fresh fruit. 

It is a great early summer pudding with a delicious buttery pastry and floral filling. The less adventurous won’t try it (we found that out at the wedding) but the ones that do can’t help but go back for more!

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