Serves

8

Ingredients

• 3 tubs Philadelphia cheese (600g)
• 6 eggs
• 220g sugar
• 15g Doves Farm Gluten Free Flour
• 2 espressos
• 200g Doves Farm Gluten Free Cereals
• 100g butter
• 1 ‘springform’ cake tin

Method

Place the cereals in a food processor and zap intermittently so as not to crumble the cereals too much • Blend the crushed cereals with the melted butter and 70g of sugar in a bowl, until fully coated • This crumbled but smooth mixture will serve as the base of the cake • Line the base of the tin with baking paper and close the tin • Add the cereal mix, pressing down into the base, and put to one side • Mix the cheese in bowl with a spatula • Add 150g sugar, the flour, and the eggs one by one while mixing • Add the coffee (at room temperature) at the end • Pour out into the tin and bake in a convection oven for about an hour at 160ºC • If you don’t have a convection oven, preheat your oven to 180ºC and bake the tin in a bath of water, placing very hot water in the bath • When baked, allow to cool slowly • When cold, place in the fridge • Serve cold with whipped cream and any tart fruit