for 16 pieces

Oat base

80 g	white flour
60 g	fine whole-grain rolled oats
50 g	ground hazelnuts
2 tbsp	ground cane sugar
¼ tsp	salt
80 g	butter, melted, left to cool
2 tbsp	honey

Cream cheese and yoghurt mixture

360 g	plain yoghurt
200 g	double cream cheese
50 g	ground cane sugar
1 parcel	bourbon vanilla sugar
1	organic lemon, use a little grated zest and 1 tbsp of juice
4	eggs
3 tbsp	Maizena cornflour
1 pinch	salt

Blackberry puree

250 g	blackberries
2 tbsp	ground cane sugar

How it's done

Oat base

Mix the flour, oats, nuts, sugar and salt in a bowl. Mix in the butter and honey. Spread the mixture over the bottom of the prepared tin, press down firmly with the base of a glass.

Cream cheese and yoghurt mixture

Using the whisk on a mixer, whisk the yoghurt with all the other ingredients up to and including the salt. Spread the cream cheese and yoghurt mixture on top of the oat base.

Blackberry puree

Puree the blackberries and sugar until smooth, pass the mixture through a sieve. Spread the blackberry puree on top of the cream cheese and yoghurt mixture, use a wooden skewer to create a marble effect.

To bake

Approx. 1 h in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin, cut into squares.

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