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  • Susanne

Lemon Cashew Creamcheese Slices

You need the following ingredients for a 23cm round cake tin:

  • 125g plain flour

  • 75g roughly chopped cashew nuts

  • 65g soft brown sugar

  • 75g unsalted butter

  • grated rind and juice of 1 lemon

  • 225g full-fat cream cheese (tastes so much better than the low fat alternative!)

  • 40g granulated sugar

  • 1 tablespoom milk

  • 1/2 teaspoon vanilla essence

  • 1 large egg

How to make it:

Preheat your oven to around 180 degrees

Use a round cake tin with a 23cm diameter - well buttered

Beat the flour, the nuts, the brown sugar and the soft butter

together until one mass.

Halve the mix and press one half into the buttered cake tin

until you have an even surface.

Bake until nicely browned for 10-15 minutes and then take it

out of the oven and leave to cool for another 10 minutes.

Mix the lemon rind, juice, cream cheese and granulated sugar

together till frothy and then add in the milk, vanilla essence and egg.

Pour the smooth lemon mixture on top of the cooled base and crumble the remaining nut mix over the top.

Bake for around 20-30 minutes until the top is nice and golden brown like in these pictures.

Now the tricky bit - to get it out of its tin! I'll leave it to you whether you want to transfer it onto a wire rack immediately after taking it out of the oven or whether you leave it to cool down before you attempt that. Be warned! This is a delicate and crumbly bake...

But the good thing is - it gives you a great excuse to make another one as you, like me, might reduce your first attempt to a delicious eat-me-now mess ;)

Once you've got it out of the tin, leave to cool and then chill for at least 2-3 hrs - that helps the middle to firm up and thus enables you to cut it into slices.

Now all you need to do is make a cuppa and enjoy your work (with friends/family or without)! You deserve this.

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