300g leftover Christmas cake
250g Digestive biscuits
1 tsp mixed spice
100ml double cream
400g cream cheese
250g mascarpone cheese
100g caster sugar
3 large eggs
75g golden caster sugar
3 tbsp Baileys
Zest of 1 orange
1 Preheat the oven to 160ºC/gas 2.
2 Crush the biscuits in a bag with a rolling pin, add ½ tsp of mixed spice.
3 Melt the butter then add the biscuits, mix well, then use to line the bottom of a 23cm springform tin, press down with your hand. Crumble over a layer of Christmas cake (about half) and press down lightly. Chill.
4 Whip the double cream, then add the cream cheese, mascarpone, sugar, and eggs, beat well with an electric mixer, until well combined. Stir through ½ tsp mixed spice, Baileys and zest.
5 Crumble in the rest of the Christmas cake and mix through the cream mix, then pour on top of the biscuit base.
6 Bake in the oven for 30 mins, then turn off the heat and leave in the oven until cool, it should still have a wobble.
7 Once cool refrigerate overnight or at least 3 hours, then remove from the tin. (I heat a sharp knife in boiling water and cut around the edge of the tin before releasing, to give a neater edge.
MORE ABOUT KATIE…
Katie Davies, was a Quarter Finalist on Britain’s Best Home Cook, which was on BBC One. Katie was the only Welsh contestant and promoted Wales, Welsh cooking and Welsh produce throughout her time on the show. Katie is a busy working mother of 4, working as a 999 call handler for South Wales Police. Katie is a passionate home cook, with lots of recipe suitable for a young family on the go and for those looking for more of a challenge.
For more of Katie’s recipes check out her website www.katiehomecook.com or follow her on Twitter @katie_davies85_ or Instagram @katiedavies85.