Strawberry & almond cheesecake sponge

There was a time when I always made a cake for Sunday afternoon coffee and I used to take them to my inlaws home and the cake would be finished in a flash as we were always with some 7 for coffee and then If by chance there was some left over she would keep the rest for the next day for them.

If you are a regular reader of my blog you will know that she passed away last year and now for sunday coffee we have gone down from 7 people to just 4 ( ok mostly 3 as Shyama is only there for coffee ifshe come home for weekend)

And mostly we end up buying cake if it is just 3 of us as Hans would be saying to me why you want to do all the work making a cake as we are just 3.
So ususally we end up buying tarts/ cakes these days from the bakers .
And i was fed up paying too much for the small cakes plus they are too sweet etc... and I go on grumbling about it, so I ended up making this cake for one sunday.
And I kept the rest in my FIL's fridge saying he can have a slice for next day and also to give for Niece when she come there.
The cake is really good and moist. And as strawberry season is still going on there it was a good way to use the delicious strawberries.
Mu cheese went to the bottom so next time when i make this cake i will add more than half of the cake batter and then add the cheese mix.

Recipe Copied from BBC Good Good

Ingredients.

• 175g butter, really soft, plus extra for greasing
• 250g caster sugar
• 4 large eggs
• 200g self-raising flour
• 50g ground almonds
• 75g full-fat natural yogurt
• 2 tsp vanilla extract
• 250g strawberries, hulled and sliced
• handful flaked, toasted almonds

For the cheesecake blobs

• 200g full-fat cream cheese
• 25g caster sugar
• 1 large egg
• 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 butter, sugar, eggs, flour, ground almonds, yogurt, vanilla 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, then scatter with half the strawberries. Use the back of a teaspoon to create dips in the surface of the cake and dollop in spoonfuls of cheesecake mixture – saving about half for the top. Cover with the remaining cake mixture, being careful not to disturb the cheesecake and strawberries below. Scatter with the remaining strawberries and spoon on the remaining cheesecake mixture, using the same method as before.
• 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