This easy summer bake made by adding dots of cheesecake mix to almond sponge along with chunks of fruit is a guaranteed crowd-pleaser
Prep:25 mins
Serves 8 – 10
175g butter, really soft, plus extra for greasing250g caster sugar4 large eggs200g self-raising flour50g ground almond75g full-fat natural yogurt2 tsp vanilla extract250g strawberry, hulled and slicedhandful flaked, toasted almonds
STEP 1Heat 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.STEP 2Put 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.STEP 3Scrape 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.STEP 4Scatter 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.
