Ingredients
·
175g butter , really soft, plus extra for greasing
·
250g caster sugar
·
4 large egg
·
200g self-raising flour
·
50g ground almond
·
75g full-fat natural yogurt
·
2 tsp vanilla extract
·
250g strawberry , hulled and sliced
·
handful flaked, toasted almonds For
the cheesecake blobs
·
200g full-fat cream cheese
·
25g caster sugar
·
1 large egg
Method
1.
Heat oven to 180C/160C fan/gas 4. Grease and line the base and
sides of a deep 23cm cake tin with baking parchment. Mix the ingredients for
the cheesecake blobs together in a bowl until just combined – be careful not to
overmix or it will become runny. Set aside.
2.
Put the butter, sugar, eggs, flour, ground almonds, yogurt,
vanilla and a pinch of salt in a large bowl, and beat together until smooth
using an electric hand whisk.
3.
Scrape half the cake mixture into the tin, then scatter with
half the strawberries. Use the back of a teaspoon to create dips in the surface
of the cake and dollop in spoonfuls of cheesecake mixture – saving about half
for the top. Cover with the remaining cake mixture, being careful not to
disturb the cheesecake and strawberries below. Scatter with the remaining
strawberries and spoon on the remaining cheesecake mixture, using the same
method as before.
4.
Scatter with almonds and bake for 50 mins-1 hr or until a skewer
comes out clean. Cool for 20 mins in the tin before turning out. Delicious
served warm or cold.
No comments
Post a Comment