From: Linda McCartney’s Home Cooking, p. 161
A surprisingly fresh and interesting cake, and a creative (and low-fat) version of a traditional cheesecake.
Serve chilled as a desert or at room temperature alongside a cup of tea or coffee.
When baking the cake as in the recipe, it was still very runny at the bottom. Increase the baking time to one hour but reduce the temperature to 180°C to avoid the cake getting too dark on the top.
Gluten-free: Substitute the flour for the same amount gluten-free self-raising flour.