What you need
200g CADBURY Baking 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
1. 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.
2. 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.
3. 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.
4. SERVE with a dollop of cream and a sprinkle of chocolate and almonds.
This is a lovely easy cake to make, best eaten the day it is made.