Almond and Raisin Slice

 

Almond and Raisin Slice


What you need

  • 1 cup wholemeal self-raising flour
  • 1 cup plain self-raising flour
  • 3/4 cup milk
  • 1/2 cup raw sugar
  • 80 g butter, melted
  • 2 x 55 g eggs, lightly beaten
  • 2 teaspoons grated lemon rind

    • Topping

  • 250 g block PHILADELPHIA Cream Cheese, softened
  • 1/2 cup raw sugar, extra
  • 1 teaspoon vanilla essence
  • 2 x 55 g eggs, extra, separated and whites beaten to stiff peaks
  • 3/4 cup raisins
  • 2 teaspoons grated lemon rind, extra
  • 1/2 cup silvered almonds

How to make it

MIX together the sifted flours, milk, sugar, butter, eggs and lemon rind until well combined. Press mixture into a greased Swiss roll tin.

BEAT Philly*, sugar, vanilla and egg yolks using an electric mixer until smooth. Fold in egg whites, ½ cup of raisins and the lemon rind. Spread over cake mixture and sprinkle with almonds and remaining raisins.

BAKE in a moderate oven 180°C for 30 minutes or until topping is golden brown. Cut into squares to serve.

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