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Recipe: Raspberry & Cream Cheese Cake

October 23, 2011

Summary: A cake that is almost a cheesecake studded with red raspberries – heavenly! This does have a long cook time but it is really worth the wait.

Ingredients

  • 85g butter, softened
  • 150g cream cheese, softened (low fat okay)
  • 1 lemon, zested
  • 1 1/4 cups castor sugar
  • 3 eggs
  • 1 2/3 cups plain flour
  • 2 tsp baking powder
  • 300g frozen raspberries
  • icing sugar, for dusting

Instructions

  1. Preheat oven to 180°C.
  2. Using an electric mixer or beaters, beat butter, cream cheese and lemon zest in a bowl until combined. Add sugar and beat for 5 mins or until pale and fluffy.
  3. Add eggs one at a time, beating well after the addition of each egg. Stir in flour and baking powder, add the still frozen raspberries and fold through to distribute.
  4. Pour mix into a greased and lined large, round cake tin or bundt pan and bake for 60-75 mins or until a skewer come out clean. Start checking it at around 1hr as ovens vary.
  5. Allow to cool in the tin before transferring to a plate.
  6. Once cooled, dust with icing sugar and serve with a spoon of whipped cream.
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Cakes  / Recipes

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