I was so thrilled how well this cake turned out and the fruit decoration looks stunning but more importantly it goes really well with the cake. The addition of the fresh fruit can lift it from a tea time treat into a lovely pudding… err with some clotted cream? No OK, maybe that’s too many calories!
The filling is delicious and not overly sickly as it’s a Philadelphia base – so try it!
- 210g Caster Sugar
- 210g Butter
- Zest of 2 lemons
- 3 eggs
- 160g SR Flour
- 50g Ground Almonds
Preheat oven to 180ºc/160ºc fan, grease and line an 8” tin.
Beat sugar and butter until creamy, mix in lemon zest and then the eggs one at a time, fold in the flour and ground almonds until just combined. Pour into a prepared tin and bake for about 30-40mins.
- 75g Caster sugar
- Juice of 2 lemons
Mix together until sugar dissolved. Once the cake has cooled, prick the top and drizzle over the liquid.
Cream Cheese Filling
- 1 tub (300g) Philidelphia cream cheese
- 100g Icing Sugar
- 1 Lemon (juice & zest)
Mix all together until smooth, use as much or as little icing sugar depending on how sweet you would like it to be and add lemon juice a little at a time, to ensure mixture does not get too runny.
Split the cake in two, spread with the filling, finish by dusting with icing sugar and lemon zest. Then decorate with fruits as in the icture, or choose strawberries, raspberries or any other fresh fruit of your choice.