170g self-raising flour
1 tsp. baking powder
75g caster sugar
400g cream cheese (at room temperature)
240g lemon curd (at room temperature)
200g tinned peaches
Pre heat the oven to 180C/Gas mark 4.
Melt the butter in the microwave for a few seconds.
In a large bowl, pour in the melted butter, flour, baking powder, sugar and two eggs and mix thoroughly.
Pour the mixture in to a flan tin and bake in the oven for around 20 – 25 minutes.
Leave the sponge to cool in the tin for around 15 minutes then transfer to a wire cooling rack to cool completely.
In a large bowl, mix together the lemon curd and cream cheese and set to one side.
Once the sponge is completely cooled; prise the sponge from the tin and flip the sponge upside down – flipping the sponge upside down will allow more space for your filling.
Fill the sponge hole with the lemon curd and cream cheese mixture and decorate with your fruits.