Flourless orange & coconut cake:
225g golden unrefined caster sugar
1 vanilla bean, seeds scraped
125g almond meal
125g desiccated coconut
1/2tsp baking powder
1/4tsp sea salt
Place orange in a pot of boiling water and cover. Continue to boil until orange starts to split and soften. Remove from water and place in a food processor until a smooth puree is obtained from the whole orange.
In electric mixer fitted with whisk, whisk eggs and caster sugar until lightly fluffy. Add vanilla seeds and mix. Combine remaining ingredients in a bowl, then fold through egg mixture with orange puree. Bake in lightly greased nonstick small or mini cupcake tin at 160 degrees for 20-25 min (depending on size of the cup cakes). Let cool.
75g lemon juice
90g golden caster sugar
1 lemon zest
Place lemon juice into a saucepan and slightly warm. In a bowl, combine eggs and sugar and whisk until light and fluffy. Pour lemon juice over the eggs and stir to combine. Return to pan and continually stir. Bring to 85 degrees over medium heat. Strain mixture and cool to 50 degrees using a Bamix. Add the margarine and blend for 2 min until curd is mixed well and shiny. Cover bowl and refrigerate.
1 mango peeled and sliced
1 punnet raspberries
1 punnet strawberries halved
3-4 fresh passionfruit
Place cakes on a plate. Using a spoon or piping bag put a small ball of lemon curd on the top of each and decorate with fresh halved strawberries, raspberries and slices of fresh mango. Cover with fresh passionfruit and enjoy.