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Author Notes: Yes, this cake is as decadent as it sounds. The first time I tried cream cheese baked into something sweet was in a giant, warm cinnamon-coated brioche which also oozed with raspberries. The combination was so harmonious I knew I had to try it in a cake. —Jordan Rondel, The Caker
For The Cake
- 180 grams butter, softened
- 180 grams caster sugar
- 1 teaspoon vanilla extract
- 4 organic eggs
- 50 grams ground almonds
- 2 teaspoons baking powder
- 200 grams plain flour
- 60 milliliters full-fat unsweetened Greek yoghurt
- 250 grams raspberries, frozen or fresh
- 30 grams sliced almonds (for topping)
For the Cream Cheese Chunks
- 150 grams full-fat cream cheese
- 15 milliliters honey
- 1/2 lemon (zest)
- Preheat the oven to 175C fan bake. Line a 22cm tin with baking paper.
- In a small bowl, mix ingredients for the chunks until just combined (the mix will become runny if overworked). Set aside.
- In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and eggs, one at a time.Gradually add ground almonds, baking powder and flour, followed by yoghurt. Stop electric mixer once ingredients are combined; do not overmix.
- Scrape half cake mixture into prepared tin and scatter with half the raspberries. Using a teaspoon, dollop in spoonfuls of cream cheese mixture (reserving half for the top). Cover neatly with the remaining cake batter. Scatter with the remaining raspberries and spoonfuls of cream cheese mixture. Scatter with sliced almonds and bake for about 45 minutes or until a skewer comes out clean (you may need to bake it for longer).
- Allow cake to cool for 10 minutes before turning out onto a rack. Serve warm, or at room temperature. Refrigerate in an airtight container for up to 3 days.
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