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£13.46 / 100g
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Almond and Strawberry Cheesecake Sponge



  • 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 almond butter, sugar, eggs, flour, ground almonds, yogurt, vanilla, strawberry powder 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,  Use the back of a teaspoon to create dips in the surface of the cake and dollop in spoonful's of cheesecake mixture – saving about half for the top. Then repeat.
  • 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 with fresh fruit.
  • Can change fruit powder flavour depending on preference.
  • If using egg replacer follow instructions.

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