
Denise says:
This cake is the answer to a cheese cake without the richness. The blobs of cheese mixture bake with sponge, studding the cake with creamy pockets of deliciousness – lovely for afternoon tea in the garden.
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Serves: 8 – 10
Ingredients:
For the sponge:
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175g butter
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200g caster sugar
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4 large eggs
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100g self -raising flour
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75g full fat natural yoghurt
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200g ground almonds
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2 teaspoons vanilla extract
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Pinch salt
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150g strawberries -hulled and roughly chopped
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100g strawberry jam
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30g flaked almonds – toasted
For the cheese cake blobs:
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200g medium fat cream cheese
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25g caster sugar
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1 egg white
Method
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- Preheat the oven to 160C 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 together.
- Scrape half the cake mixture into the prepared cake tin, then cover with all strawberry mixture.
- Use the back of a teaspoon to create dips in the surface of the cake and dollop spoonfuls of cheese cake blobs on top of the mixture.
- Cover with the remaining cake mixture, being careful not to disturb the cheese cake and strawberry mixture below.
- Sprinkle over with toasted almonds and bake for 50 minutes to 1 hour or until a skewer comes out clean.
- Cool for 20 minutes in the tin before turning out.