*Marmalade Cheesecake Crumble Cake*
Serves 16 A deliciously simple cake which combines three loves of mine . . . with it's buttery spice cake base, a cheesecake filling and a Lemon and Ginger marmalade with a nutty crumble topping. What's not to like! For the cake base: 305g of plain flour (2 1/4 cups) 145g of caster sugar (3/4 cup) 172g of butter, cut into bits (3/4 cup) 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp mixed spice 1/4 tsp salt 185g of plain yogurt (3/4 cup 1 medium free range egg 1 tsp vanilla For the cheesecake filling: 227g of cream cheese (8 ounces) 48g of caster sugar (1/4 cup) 1 medium free range egg You will also need: 110g of orange, lemon and ginger marmalade 60g of chopped toasted walnuts (1/2 cup) Preheat the oven to 180*C/350*F/ gas mark 4. Butter a nine inch spring form pan really well. Set aside. Stir the flour, mixed spice and sugar for the base together in a bowl. Drop in the butter and then rub it in until the mixture resembles coarse crumbs. Reserve 170g (1 cup) of it and set it aside. To the remainder of the flour mixture, stir in the baking powder, soda and salt. Stir together the yogurt, egg and vanilla. Stir this into the flour mixture. Spread this batter in the springform pan, covering the bottom and 2 inches up the sides of the pan. Set aside. Whisk together the cream cheese, sugar and egg for the filling until smooth. Pour this into the cake base. Whisk the marmalade with a fork to loosen it up. Carefully spoon this over the cheese mixture. Stir the chopped toasted walnuts into the reserved crumb mixture. Spoon this over top of the marmalade to cover. Bake in the preheated oven for 45 to 55 minutes, or until the cheese fillins is set and the crust is a deep golden brown colour. Allow to stand for fifteen minutes. Allow to cool to room temperature before serving. Cut into wedges to serve.
Store any leftovers in the refrigerator
Optional Glaze:
65g of icing sugar, sifted into a bowl (1/2 cup)
1 tsp softened butter
1 TBS of lemon juice (you may not need it all)
Whisk together until smooth, only adding enough lemon juice to give you a good drizzle consistency. Drizzle this haphazardly over top of the cake.
Alternately you can dust with icing sugar, or just leave as is. It's up to you.
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