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Ingredients
½ Madeira cake
110g/4oz cream cheese
1 tbsp Greek-style yoghurt
2 tsp icing sugar
½ orange, zest only
1 plum, halved, stone removed, thinly sliced
For the praline
110g/4oz caster sugar
110g/3½oz brazil nuts
Method
1. Slice the Madeira cake thinly, then cut a round from it with a chefs' ring.
Remove the excess cake but keep the ring where it is.
2. Mix together the cream cheese, Greek-style yoghurt and icing sugar in a small
bowl.
3. Add the orange zest, then spoon into the chefs' ring.
4. Flatten with a spatula, then arrange the slices of plum on top.
5. Carefully remove the chefs' ring, to reveal the cheesecake.
6. For the praline, heat the caster sugar in a small frying pan over a moderate
heat, until it begins to caramelise.
7. Add the brazil nuts and toss well, to coat.
8. Remove from the pan and pour onto some silicon paper, to cool.
9. Once cooled, break into smaller pieces, and serve next to the cheesecake. |
