Ten great ways to enjoy our delicious malt and fruit loaves!
INGREDIENTS:
1 x Soreen Apple & Cinnamon Fruit Loaf 400g curd cheese or cream cheese 50g castor suger, 2 tblsp cornflour 2 fluid ounce double cream, 3 eggs 1 lemon zest and juice 1 tsp allspice, 1 tsp vanilla extract, 4oz raisins, 2 large bananas sliced icing sugar for decorating
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METHOD:
Preheat oven to 200c/400f/Gas 6. Lightly grease an 18cm loose bottom cake tin with butter. Slice the Apple and Cinnamon loaf and place the slices so they cover the bottom of the tin. Bake blind for 10 mins, then cool. Separate the eggs and put the whites in a bowl. Mix the cheese, sugar, cornflour, cream, egg yolks, lemon, allspice and vanilla in a food processor until smooth then add raisins. Whisk egg whites to soft peaks and fold into the mixture. Bake for 45-50 mins. Turn off oven and leave the door ajar to cool cheesecake. Cut into wedges and serve with sliced banana and single cream.
