Finely grated rind of 2 lemons and juice of 1 lemon
1 teaspoon baking powder
1 cup sour cream
1 teaspoon bicarbonate soda
2 eggs
3 granny smith apples, peeled and thinly sliced
125g raspberries
250g PHILADELPHIA Spreadable Cream Cheese, broken into 1cm pieces
Cream, for serving
Method
COMBINE the flour, sugar, almonds, butter, lemon rind and baking powder in a food processor and process until mixture resembles coarse breadcrumbs. Set aside 1 cup of mixer
POUR the lemon juice into the sour cream and mix well, then add to the food processor along with the bicarbonate soda and eggs. Pulse until just combined. Spread half of the mixture in the base of a greased and lined 22cm spring form pan
PLACE half of the apples, raspberries and PHILLY on the mixture and a third of the reserved crumb mixture. Spoon over the remaining cake batter then the remaining apples, raspberries, PHILLY and crumbs
BAKE in a moderate oven 180°C for 1 1/4 hours or until cooked when tested. Allow cake to cool on a wire rack for 15 minutes before turning out of pan to cool completely. Serve warm or cool with cream
