170g salted butter
170g self raising flour
1/2 tsp baking powder
100g strong cheddar, grated
2 heaped tbsp chives, chopped
3 tbsp milk
Black pepper to taste
200g cream cheese (I used the sweet chilli Philadelphia)
200g of onion chutney
Pre-heat your oven to 180c and grease/line a round loose-bottomed cake tin.
In a large mixing bowl, beat the butter until it's soft, then mix in the eggs one at a time, until just combined.
Sift the flour and baking powder into the bowl and fold into the mixture.
Add the grated cheese and chives and mix in lightly, before stirring in the milk and pepper.
Once it's thoroughly combined, tip the mix into your cake tin and spread out evenly.
Bake for 22-25 minutes, until lightly golden and a skewer inserted into the middle comes out clean.
Leave to cool on a wire rack.
Once cool, slice the sponge in half, so you have two layers. Place the bottom layer on to your plate and spread the cream cheese over the top. Carefully spread the onion chutney on top of the cream cheese before adding the second layer of sponge on top. And there you have it!