Tuesday, 30 July 2013
Watermelon Oreo Cake
Sometimes, for a food blogger, it can be almost depressing the amount of incredibly yummy foods that American food bloggers have right at their finger tips.
Living in the dense Donegal countryside means even american food items you can get in the city are pretty unavailable to me.
However luckily for me I have a little bloggy friend fairy who has family in the USA. So when she's able she'll send me something to perk up my blogging spirits.
The most recent parcel contained a packet of watermelon oreos (Oh-Em-Gee I know, watermelon oreos, they taste even better than they sound) I was actually ridiculously excited when I saw these in the cardboard box handed to me by the lovely, dressed all in green, post man.
And these did not disappoint. I was so sorry to see the last of these go and so was the rest of the family but I was able to control my gluttonous streak and save just enough to bake this fabulous cake.
With a rich brown sugar cake (yeah that's right I eliminated all white sugar and went straight in for the brown sugar kill) which leaves the cake ridiculously moist, a sweet, creamy cream cheese cheesecake topping and then an overly generous sprinkling of those amazing watermelon oreos, this is a real summer dessert with very little effort.
For the cake:
130g Plain/All-purpose Flour
1/2 tsp Baking Powder
1 Medium egg
160g Soft Light Brown Sugar
1 tsp Vanilla Extract
For the Topping:
100g Cream Cheese
1 Medium Egg
50g Caster Sugar
1 Tsp Vanilla Extract
10 Watermelon Oreos (Broken into pieces)
Preheat the oven to 180c and line an 8x8 square tin with grease proof paper.
In a large mixing bowl beat together the butter and sugar till light and creamy.
Then stir in the egg, followed by the vanilla.
Sift in the flour and the baking powder and gently fold them in until they are only just incorporated.
Spread the batter evenly into the bottom of the tin.
Take another mixing bowl and beat together the cream cheese, egg, sugar and vanilla for the topping and spread over the cake batter.
Then generously sprinkle over the crushed oreos.
Pop into the oven and bake for 40-45 minutes.
Allow the cake to cool in the tin for 5 minutes then transfer it to a wire cooling rack to cool completely.