Cream Cheese Cake With Pine Nuts And Raspberry Sauce
The raspberry sauce provides a suitably elegant and fresh complement to this luxurious yet simple cake. The whole pudding is also extremely easy to make and can be made a day in advance, although the cake is better if kept in a cool room rather than in the refrigerator. If you do not have a sufficiently cool room and have to refrigerate the cake, be sure to cover it, place it on the lowest shelf of the refrigerator, and allow it to come to room temperature before serving.
55 G/2 07. UNSALTED BUTTER,
SOFTENED
200 G/7 OZ VANILLA
CASTER SUGAR
2 TBSP ACACIA HONEY
450 G/1 LB CREAM CHEESE,
SIEVED
5 EGGS, SEPARATED
115 ML/4 FL OZ SINGLE CREAM
55 G/2 OZ PLAIN FLOUR
115 G/4 OZ PINE NUTS, CHOPPED
RASPBERRY SAUCE:
VANILLA ICING SUGAR,
FOR SIFTING
700 G/11/2 LB FRESH OR FROZEN RASPBERRIES
ICING SUGAR ANI) LEMON JUICE,
TO TASTE
Set the oven to 160°C/325°F/Gas 3. Butter a 20-22.5 cm/8-9 inch springform cake tin or loose-based cake tin.
Beat the butter and half the sugar together until light and airy, then beat in the honey followed by the cream cheese and egg yolks and lastly the cream. Using a large metal spoon, gently fold in the flour.
In a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the remaining sugar, whisking well after each addition, until the mixture is stiff and shiny. Using the metal spoon, gently fold one quarter into the cheese mixture. Fold in the remaining egg whites in three batches, adding the nuts with the last hatch. Turn into the cake tin and bake for about 1 hour.
Leave the cake to cool in the oven with the heat turned off U) prevent the cake cracking as it cools.
To make the sauce, Sieve- the raspberries through a non-metallic sieve and add icing sugar and lemon juice to taste. Chill lightly. Sift icing sugar generously over the cake and serve with the sauce.
