200g clevedon valley buffalo company vanilla bean yoghurt
Method
Preheat the oven to 180c.
Combine two tablespoons of the honey with one tablespoon of water to loosen it.
Place the peach slices in a baking dish, pour over the honey and toss to coat.
Cover with foil and bake for about 20 minutes until tender. Set aside to cool.
Put the 300g flour and 90g of the caster sugar in a food processor fitted with a metal blade and pulse to combine.
Scatter the cold cubes of butter evenly over the flour.
Pulse until barely combined then add 3 tablespoons of the iced water and pulse again.
Tip the mixture on to a lightly floured surface and gently knead together until smooth adding the remaining tablespoon of water if needed.
Grease a 22cm loose-bottom cake tin.
Press the dough firmly into the base and sides of the tin to line up to 2cm below the rim of the tin.
Chill.
In a large bowl, beat the cream cheese until smooth then add the 2 tablespoons of flour, the remaining 100g caster sugar and 3 tablespoons honey, eggs and sour cream.
Pour the mixture into the prepared tin and bake for 45-50 minutes then spread the yoghurt over the top and bake a further 5 minutes.
Cool in the tin.
When cool, run a knife around the sides to loosen and remove from the tin.
Happy Valley guarantees our UMF® Manuka products are true to label. We know how confusing it can be to know what all the ‘jargon’ means and that there are products out there that are not what they claim to be.
Happy Valley tests for NPA (Non Peroxide Activity) * To find out more about what NPA means click here.
Each product has a unique Batch code, when you key in that batch code you can see the official Lab Report confirming the NPA activity level for the product you have just purchased.
Get in touch with Happy Valley
Please take a few moments to send us your questions, comments or suggestions, and we will respond as quickly as possible.