- 175g butter, really soft, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g caster sugar
- 4 large eggs
- 200g self-raising flour
- 50g ground almond
- 75g full-fat natural yogurt
- 2 tsp vanilla extract
- 250g strawberry, hulled and sliced
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- handful flaked, toasted almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
For the cheesecake blobs
- 200g full-fat cream cheese
- 25g caster sugar
- 1 large egg
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.
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.
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.
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.