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Philadelphia cream cheese butter caster sugar eggs flour almond meal lemon blueberries lemon icing icing sugar butter lemon rind lemon juice
Viewed: 11 - Published at: 7 years agoIngredients
- 250g block PHILADELPHIA Cream Cheese, softened
- 250g butter
- 1 1/3 cups caster sugar
- 4 eggs, lightly beaten
- 1 1/4 cups self-raising flour
- 100g almond meal
- grated rind of 1 lemon
- 1 cup blueberries Whole Foods 3 For $10.00 thru 02/09
- Lemon Icing
- 2 cups icing sugar
- 1 tablespoon softened butter
- 2 teaspoons grated lemon rind
- lemon juice
Method
- Beat the Philly*, butter and sugar with an electric mixer until thick and creamy.
- Gradually beat in the eggs, one at a time, beating well after each addition.
- Sift in flour and fold in almond meal and rind.
- Spoon half the mixture into a greased fluted ring pan top with half the berries, add remaining mixture, then lightly push in the remaining berries.
- Bake at 180C for 1 hour or until cooked through.
- Cool on a wire rack before icing.
- Lemon Icing: Combine the icing sugar, butter, rind and sufficient juice to make a soft icing.
- Drizzle over the cooled cake and serve.
