Fragrant and cheesy with the right amount of sweetness. This cake is also great to serve warm as you can savour the crispy and savoury cheddar cheese topping when you sink your teeth into it.
Author Ann Low
Prep Time 15mins
Cook Time 45mins
Total Time 1hr
250gsalted buttersoft to touch
150gcream cheeseroom temperature
210gcake flour/plain flour
40gcorn flour (starch)
some grated cheddar cheese
Beat butter and sugar till creamy at medium speed for about 2 minutes, then add cream cheese and continue beating for another 1 minute till pale white and smooth.
Add vanilla and 3 eggs, one at a time at low speed, make sure each one is completely mixed in before adding the next. Then sieve in 2 tablespoons of the flour and the 4th egg into the mixture, continue beat till combined.
Sieve in the remaining flours in 2 portions and fold well with a rubber spatula (flour - 50ml milk + flour), followed by parmesan cheese, fold well again.
Pour batter into a lined loaf pan (12 x 4 inch). Then grate some cheddar cheese on top and bake at preheated oven at 180 deg C for about 15 minutes, then add more grated cheddar cheese top and continue to bake for 30-35 minutes or skewer inserted comes out dry.
Please keep in mind that all oven temperatures and baking time variesYou may watch the step by step method from here