This is a lovely easy cake to make, best eaten the day it is made.
What you need
200g CADBURY White Chocolate Melts
125g PHILADELPHIA Block Cream Cheese, chopped
125g butter, chopped
¾ cup caster sugar
1 cup milk
2 teaspoons vanilla
½ cup flaked almonds
2 apples, peeled and cut into 3-5mm thick slices
¼ cup brown sugar
2 eggs, lightly beaten
1 cup flour
1 cup SR flour
1 teaspoon cinnamon
Toasted flaked almonds, extra, for decoration
White chocolate shavings, for decoration
Whipped cream, for serving
- COMBINE the chocolate, PHILLY, butter, caster sugar, milk and vanilla in a saucepan and stir over a medium heat until smooth and combined. Transfer to a mixing bowl and cool.
- SPRINKLE the base of a greased and lined 31cm x 21cm slab pan with the flaked almonds. Arrange the apple to cover the base of the pan and then sprinkle with brown sugar. Set aside.
- ADD the eggs, sifted dry ingredients to the chocolate mixture and whisk until combined. Pour into the pan and bake in a moderately slow oven 160°C for 40-45 minutes or until cooked when tested. Cool for 15 minutes in the pan before turning out onto a wire rack. Serve warm or cool completely and store in an airtight container until required.
- SERVE with a dollop of cream and a sprinkle of chocolate and almonds.