This cake is the answer to a cheese cake without the richness. The sponge is studded with blobs of cheese cake mixture, giving it  a surprise factor which is delicious —  lovely for afternoon tea in the garden.

• Preheat the oven to 160°C fan/gas mark 4.
• Grease and line the base and sides of a deep 23cm loose-based cake tin.
• Mix the ingredients of the cheese cake blobs in a bowl until just combined — be careful not to over-mix or it will become runny.  Set aside.
• Whisk together the butter, sugar, eggs, flour, ground almonds, yoghurt, vanilla extract and salt, until smooth.
• Combine the strawberry jam and chopped strawberries.
• Spoon half the cake mixture into the prepared cake tin, then cover with all the strawberry mixture.
• Use the back of a teaspoon to create dips in the surface of the cake and dollop spoonfuls of cheese cake mix on top.
• Cover with the remaining cake mixture, being careful not to disturb the cheese cake and strawberry mixture below. 
• Sprinkle over with flaked almonds and bake for 50 minutes to 1 hour.
• Cool for 20 minutes in the tin before turning out.