Cheese & Fruits Pastry Cake

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Cheese & Fruits Pastry Cake

Cream cheese mixture:
125gm cream cheese
2 Tbsp sugar
1 tsp lemon juice

Cake batter:
120gm butter
120gm soft brown sugar
2 large eggs (65g with shell)
½ tsp vanilla extract
140gm all purpose flour (can use cake flour)
1/ 2 tsp baking powder
Blueberries, canned apricots and fresh plums – as much as you like

Method:
1. Rinse the blueberries and cut the plums into small cubes/thin slices and set aside to air dry. Do the same for the canned apricots. Pat dry with paper towel before slicing.
2. Grease a 9″ removable base pie pan.
3. Preheat oven to 160(fan)/180C.
4. Sift flour with baking powder, set aside.
5. Beat cream cheese, lemon juice and sugar until smooth and creamy. I use hand whisk to do this. Set aside.
6. Cream butter and brown sugar until light and fluffy.
7. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
8. Put in half of sifted flour and beat until combined before adding the balance of flour.
9. Put about a third portion of the batter into the lined pan and spread it to cover the bottom and sides of the pan.
10. Spoon dollops of half portion the cream cheese on top of the batter randomly.
11. Arrange half the fruits over the batter.
12. Dollop remaining batter over fruits.
13. Spoon in the balance of cream cheese and arrange the balance of fruits over it.
14. Bake for 35 minutes or until golden and an inserted skewer comes out clean.

Recipe adapted from here.

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