Recipe

• 175g almond butter, really soft, plus extra for greasing
• 250g organic sugar
• 4 eggs or egg replacer
• 200g self raising flour
• 50g ground almond
• 75g full fat natural yogurt
• 2 tsp vanilla extract
• 5g strawberry powder
• Handful of flaked almonds
• For the cheesecake blobs
• 200g full-fat cream cheese
• 25g organic sugar
• 1 large egg or egg replacer

Recipe

• 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.