Directions

Part 1 - Cake

1. Preheat the oven to 180°C.

2. Add the cream cheese and butter (if the butter isn't very soft, quickly heat it in the microwave for just 15-20 seconds before combining with the cream cheese) to a bowl. Mix together - we use a small spatula or electric whisk.

3. Add the almond milk and eggs and mix again.

4. Now add the remaining cake ingredients and mix for a final time.

5. Pour half of the cake batter into a lined 8" tin (spring-form is best).

Part 2 - Cinnamon Layer

1. In a small bowl, mix together the ground cinnamon and sweetener.

2. Use a small spoon to sprinkle this over the cake batter already in the tin. To avoid clumps of spice falling at once, gently tap the spoon to shake off small amounts of spice at a time.

3. Gently place the remaining cake batter on top of the cinnamon to completely cover it.

Part 3 - Topping

1. Melt the butter in a small bowl and combine with the sweetener, spice and mixed nuts (chop these up if you wish - this may make the cake easier to cut).

2. Evenly spread this topping onto the cake batter.

3. Bake the cake for 30-35 minutes until firm. Allow the cake to cool before removing from the tin.