1 cup brown sugar, firmly packed
1 cup grounded cashew nuts (or nuts of your choice)
1 tsp ground cinnamon
185g cold butter, chopped
125g cream cheese, softened
1/3 cup caster sugar
1 tsp grated orange rind
2 x 150g punnets blueberries
Icing-sugar mixture, to decorate
METHOD
Grease 19cm x 29cm rectangular slice pan.
Process flour, sugar, hazelnut meal and cinnamon until combined.
Add butter and process until mixture is crumbly. Press ¾ of mixture over the base of pan.
Press remaining mixture into a ball-shape. Cover and freeze until firm.
Cook base in moderate oven (180C) for about 15 minutes, or until lightly browned. Cool in pan.
Beat cream cheese, sugar and orange rind in a bowl with an electric mixer until combined. Spread over base, then sprinkle with blueberries. Coarsely grate remaining frozen dough over top. (or you can crumble remaining dough over the top)
Cook in moderate oven (180C) for 30 minutes, or until topping is golden brown.
Stand slice in pan for 10 minutes before cutting.
Serve slice warm or cold dusted with icing-sugar mixture.
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