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A sweet combination of blondie cake (similar to brownies, but fluffier and made with white chocolate), cheesecake, and tart rhubarb. Anyone with a sweet tooth will love these blondies – after all, a cake made with white chocolate should be sweet, right? It\u2019s worth waiting until the cake has completely cooled, although it\u2019s hard to resist. You only need to store it in the fridge during hot weather<\/em>.<\/p>\n<\/blockquote>\n

Ingredients for the cake batter:<\/u><\/p>\n

\n
• 150 g\u00a0white\u00a0chocolate, chopped<\/li>\n
• 80 g butter<\/li>\n
• \u2153 cup caster sugar<\/li>\n
• 2 eggs<\/li>\n
• \u00be cup plain flour<\/li>\n
• a pinch of salt<\/li>\n
• 1 tsp baking powder<\/li>\n
• 1 tsp\u00a0vanilla extract<\/li>\n
• \u00bd cup chopped almonds<\/li>\n
• 50 g white chocolate or white chocolate chips, chopped<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Melt the butter in a saucepan and remove from the heat. Add the chopped white chocolate (150 g) and leave to stand for 2 minutes. Then stir until smooth. If necessary, strain through a sieve. Leave to cool slightly.<\/p>\n

  Pour the melted chocolate mixture into a large bowl. Add the eggs, sugar, salt, and vanilla extract, and whisk until combined. Sift the plain flour and baking powder directly into the bowl and whisk until just combined. Finally, add the chopped almonds and the chopped white chocolate (or white chocolate chips) and stir to combine.<\/p>\n

  Line a 23 \u00d7 33 cm baking tin with baking paper. Spoon the thick batter into the tin and level the top with a spatula. Dollop the cheesecake batter randomly over the top and swirl gently with a skewer. Arrange the rhubarb evenly on top.<\/p>\n

  Bake at 180\u00b0C for 25\u201328 minutes. Test with a skewer – the cake is ready when it comes out moist but without any traces of raw batter. Remove from the oven, allow to cool, and cut into squares.<\/p>\n

  Ingredients for the roasted rhubarb:<\/u><\/p>\n

  \n
  • 300 g rhubarb, cut into 2 cm pieces (do not peel)<\/li>\n
  • 30 g sugar<\/li>\n<\/ul>\n

    Mix all the ingredients and place in an ovenproof dish or on a baking tray lined with baking paper. Bake at 180\u00b0C for about 15-20 minutes, until slightly softened (do not bake for too long – the rhubarb should keep its shape). Remove from the oven and leave to cool. Pour off any excess syrup, as you won\u2019t need it.<\/p>\n

    Ingredients for the cheesecake batter:<\/u><\/p>\n

    \n
    • 250 g full-fat or semi-skimmed curd cheese, finely ground<\/li>\n
    • 2 egg yolks (from large eggs)<\/li>\n
    • 40 g sugar<\/li>\n
    • 1 tsp vanilla extract or 8 g\u00a0vanillin sugar<\/li>\n<\/ul>\n

      All ingredients should be at room temperature.<\/p>\n

      Place all the ingredients in a bowl and mix well using the back of a large spoon until smooth and fully combined. Set aside.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      A sweet combination of blondie cake (similar to brownies, but fluffier and made with white chocolate), cheesecake, and tart rhubarb. Anyone with a sweet tooth will love these blondies – after all, a cake made with white chocolate should be sweet, right? <\/p>\n","protected":false},"author":1,"featured_media":6855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49,50,21],"tags":[136,96,121,113,122],"duration":[],"tag_group":[],"class_list":["post-6854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brownies","category-chocolate-cakes","category-fruit-cakes","tag-almonds","tag-chocolate","tag-curd-cheese","tag-egg-yolks","tag-rhubarb"],"acf":[],"yoast_head":"\n