Passion fruit Chévre Cake, Hibiscus-Tamarind Molasses, Pistachio, and Basil Buds
Chef Matt Tinder of Brick – San Francisco, Ca
Adapted by
May 2007

Yield: 1 hotel pan, or 24 servings


Passion Fruit-Chevre Cake by Matt Tinder of Brick

    Chevre Cake:
  • 4 ounces butter, room temperature
  • 18 ounces sugar
  • 12 egg yolks
  • 12 tablespoons flour
  • 1/8 teaspoon salt
  • 32 ounces whipped Chévre
  • 16 egg whites
  • 8 ounces lemon juice
  • 3.5 ounces fresh passion fruit juice
  • 3 ounces white verjus

  • Hibiscus-Tamarind Molasses:
  • 4 quarts water
  • 3 ounces honey
  • 1 star anise
  • 1 Tonka bean
  • 20 dried hibiscus leaves
  • 8 ounces fresh tamarind
  • 8 ounces blackstrap molasses

  • Pistachio Chantilly:
  • 16 ounces fresh pistachios
  • 8 ounces heavy cream
  • 2 Tablespoons pistachio oil
  • 2 quarts creme Chantilly


For the Chevre Cake:
Preheat oven to 325°F. Cream the butter, sugar and yolks till pale. Add flour and salt till incorporated. Slowly add passion fruit and verjus. Fold in whipped Chévre and set aside. Whip egg whites till medium peaks. Fold egg whites into the cheese mixture (it should resemble a soufflé batter). Pour into plastic lined hotel pan and bake in a water bath for 24 minutes. Chill over night, turn cake onto parchment lined sheet pan.

For the Hibiscus-Tamarind Molasses:
Boil the water, honey, star anise, and Tonka bean. Turn off the heat, add the hibiscus and let steep for about an hour and a half. Strain the hibiscus tea and return to stove with the tamarind. Reduce by three fourths. Strain through a chinois and press the tamarind through, discarding the seeds. Add molasses while warm and stir well.

For the Pistachio Chantilly:
Cook pistachios in heavy cream and basil syrup until they are soft. Blend until smooth, adding pistachio oil while blending, then chill over ice. In a large bowl, use a plastic bench scrapper to aerate the pistachio purée with the Chantilly until well-mixed.


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