Saturday, 27 July 2013

Cheese Cake

OK, so when someone says 'cheese cake', you automatically think of the creamy biscuit based dessert... But why not actually make a cheese sponge cake? Cheese scones are commonplace, as is cheese bread - it's just really a cross between the two. A savoury Victoria sponge if you will. It's great for a light lunch with salad, or serve it as a quirky side dish at a dinner party. Trust me, you'll love it!
170g salted butter
3 eggs
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!

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