This recipe actually started life deconstructed and made it’s way it becoming a cake.
A simple bowl of Isey Skyr with granola and some stewed fruit was my breakfast (and my pudding) for a good few weeks. So good, and because it’s so high in protein you feel fuller for longer so it makes a great way to start the day. I always find I need protein for breakfast otherwise by approximately 9.37 I am already perusing the biscuit cupboard for something to snack on. It genuinely isn’t hard to see why this has been the go-to breakfast in Iceland for centuries.
And then, slowly the idea formed to turn these elements into a cake – kind of in the style of a cheesecake only without the cheese. I liked the idea of using ginger to add a bit of zing to contrast with the vanilla Skyr – and so settled on using ginger nut biscuits for the base. These sticky honeyed apricots on the top are a favourite in our household and I loved the idea of serving them onto of the cake and then adding an extra crunch from the crushed pistachios. A killer combo if you ask me. Although having said that – this would work well with any biscuit you fancy.
Rich and creamy Isey Skyr on the top with a ginger nut biscuit base and topped with poached apricots and crunchy pistachios. So good.
I have to be honest when Isey Skyr approached me to come up with a recipe for them I was a bit apprehensive. I had tried a similar kind which was promoted as being very high in protein and I didn’t like it at all. I liked the idea of something being high in protein but taste should always come first. Before accepting this I went and bought some Isey Skyr to have a taste and see what I thought and I loved it! It’s most akin to Greek Yoghurt but it feels thicker and creamier – perhaps because of the high protein. Anyway, it genuinely tastes great and I am officially a convert.
This recipe is really quick and easy to knock up and makes a great dinner party pud. You could easily make individual portions if you wanted to make it look more delicate but at the moment I am a big fan of puddings that come to the table as a whole and then everyone just helps themselves.
If you want to find Isey Skyr and make your own version of this cake search here: http://www.iseyskyr.co.uk/where-to-buy
This post was made in collaboration with Isey Skyr, but as always all opinions and words are my own.
- For the crust
- 100g ginger nut biscuits
- 50g melted butter
- For the filling
- 1¼ cups vanilla Isey Skyr
- ⅔ cup of icing sugar
- 1⅓ cups double cream
- For the poached apricots
- 1 cup dried apricots
- 1⅓ cups water
- ½ cup white sugar
- juice and zest of one orange
- 1 tsp vanilla
- handful of chopped pistachios
- dried cornflowers
- For the crust simply bash the ginger nut biscuits fairly vigorously with a rolling pin, or blitz in a food processor until they look like breadcrumbs. Add the melted butter.
- Take a 20cm (8in) round loose-bottomed cake tin, greased and base-lined with baking parchment. Press the mixture into the base of the tin. Leave to chill in the fridge whilst you make your filling.
- For the filling, simply whip the double cream until stiff. I am a sloth, duo tend to do this with the help of a machine but you can use old fashioned elbow grease aswell.
- Mix together the icing sugar and the Isey Skyr and then fold the whipped cream in.
- Spoon on top of the base and leave to chill in the fridge for at least 2 hours to set, or overnight if you can.
- For the stewed apricots
- Pop the sugar and water in a pan and heat gently until the sugar has dissolved.
- Then add the apricots, the orange juice and zest and vanilla.
- Pop a lid of and simmer for about 15 minutes. Then remove the lid and cook for another 5 minutes of so until the liquid has thickened and turned into a delicious syrup.
- Remove from the heat and allow to cool.
- Store in a container in the fridge for up to a week. Delicious!