Ingredients
100g butter
170g self-raising flour
1 tsp. baking powder
75g caster sugar
2 eggs
400g cream cheese (at room temperature)
240g lemon curd (at room temperature)
200g tinned peaches
100g blueberries
100g strawberries
1 kiwi
Method
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.
Products Used
NATURAL ELEMENTS MEDIUM STONEWARE SERVING BOWL
KITCHEN CRAFT BEECH WOOD 35CM SPOON
