INGREDIENTS AND I’M CHILLING WITH SOME DELICIOUS FROZEN TREATS
This cake is the answer to a cheese cake without the richness. The sponge is studded with blobs of cheese cake mixture, giving it a surprise factor which is delicious — lovely for afternoon tea in the garden.
Preparation time 30 minutes Cooking Time: 1 hour Serves: 8 -10 people
INGREDIENTS
For the cheese cake blobs
200g medium fat cream cheese 25g caster sugar
1 egg white
For the sponge
175g butter
200g caster sugar
4 large eggs
100g self -raising flour 75g full fat natural yoghurt 200g ground almonds 2 teaspoons vanilla extract Pinch salt
50g strawberries -hulled and roughly chopped
100g strawberry jam
30g flaked almonds
METHOD
Preheat the oven to 160°C fan/ gas mark 4.
Grease and line the base and sides of a deep 23cm loose-based cake tin.
Mix the ingredients of the cheese cake blobs in a bowl until just combined — be careful not to over-mix or it will become runny. Set aside.
Whisk together the butter, sugar, eggs, flour, ground almonds, yoghurt, vanilla extract and salt, until smooth.
Combine the strawberry jam and chopped strawberries.
Spoon half the cake mixture into the prepared cake tin, then cover with all the strawberry mixture.
Use the back of a teaspoon to create dips in the surface of the cake and dollop spoonfuls of cheese cake mix on top.
Cover with the remaining cake mixture, being careful not to disturb the cheese cake and strawberry mixture below.
Sprinkle over with flaked almonds and bake for 50 minutes to 1 hour.
Cool for 20 minutes in the tin before turning out.
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