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Ингредиенты
- 115 gm Unsalted butter, softened
- 175 gm Sugar
- 50 gm Brown sugar
- 75 gm Plain flour
- 50 gm Toasted hazelnuts, minced
- 1 1/2 tsp Grnd cinnamon
- 1/2 tsp Grnd nutmeg
- 1/4 tsp Salt
- 350 gm Cream cheese
- 75 gm Sugar
- 1 x Egg Grated rind of 1 lemon
- 1 Tbsp. Lemon juice
- 1 tsp Almond essence
- 450 gm Plain flour
- 4 tsp Baking pwdr
- 1 tsp Salt
- 450 gm Unsalted butter
- 275 gm Sugar
- 2 x Large eggs, lightly beaten
- 1 tsp Almond essence
- 275 ml Lowfat milk
- 450 gm Fresh blueberries
Инструкции
- Preheat the oven to 190C/375F/gas 5. Generously butter a 53x23cm glass baking dish.
- To prepare the topping, rub together all the ingredients with fingertips or possibly a pastry blender in a medium bowl, till well blended and large crumbs form. Set aside.
- To prepare the filling: soften the cream cheese and beat with the sugar till creamy in a medium bowl using an electric mixer, scraping down the side of the bowl occasionally. Beat in the egg, grated lemon rind and juice and almond essence till smooth. Set aside.
- To prepare the cake, sift the flour, baking pwdr and salt into a bowl. In another bowl, with an electric mixer, beat the softened butter and sugar till light and fluffy, about 2 to 3 min.
- Gradually beat in the Large eggs till very light and smooth. Beat in the almond essence. Beat in the flour mix on low speed, alternating with the lowfat milk and ending with the flour mix, till well blended.
- If the mix is too stiff, add in a little more lowfat milk. Gently mix in the washed and dry blueberries.
- Spread slightly less than half the cake mix on the bottom of the dish, smoothing the surface and pushing into corners. Gently spread the cream cheese filling over the cake mix and lightly sprinkle about one quarter of the streusel topping over the filling. Drop spoonfuls of the remaining mix over the top and spread proportionately, trying not to mix the layers. Sprinkle the remaining topping proportionately over the surface.
- Bake till the topping is crunchy and golden and a skewer inserted into the centre comes out with just a few crumbs attached, about 1 hour. Remove to a wire rack and cold till the cake is just hot. Cut into squares and serve slightly hot or possibly at room temperature.
- Be sure to use an ovenproof glass dish, as the blueberries could react with the metal. (A porcelain dish would not allow the cake to cook completely).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 12 servings | |
| Calories 843 | |
| Calories from Fat 451 | 53% |
| Total Fat 51.33g | 64% |
| Saturated Fat 30.52g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 790mg | 33% |
| Potassium 200mg | 6% |
| Total Carbs 89.6g | 24% |
| Dietary Fiber 2.4g | 8% |
| Sugars 53.85g | 36% |
| Protein 9.52g | 15% |
