Almond and Raisin Slice

• Cake
• 1 cup wholemeal self-raising flour
• 1 cup plain self-raising flour
• 3/4 cup milk
• 1/2 cup raw sugar
• 80g butter, melted
• 2 x 55g eggs, lightly beaten
• 2 teaspoons grated lemon rind
• Topping
• 250g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup raw sugar, extra
• 1 teaspoon vanilla essence
• 2 x 55g eggs, extra, separated and whites beaten to stiff peaks
• 3/4 cup raisins
• 2 teaspoons grated lemon rind, extra
• 1/2 cup silvered almonds

1. Mix together the sifted flours, milk, sugar, butter, eggs and lemon rind until well combined.
2. Press mixture into a greased Swiss roll tin.
3. Beat Philly*, sugar, vanilla and egg yolks using an electric mixer until smooth.
4. Fold in egg whites, 1/2 cup of raisins and the lemon rind.
5. Spread over cake mixture and sprinkle with almonds and remaining raisins.
6. Bake in a moderate oven 180C for 30 minutes or until topping is golden brown.
7. Cut into squares to serve.

cake, wholemeal selfraising, flour, milk, sugar, butter, eggs, lemon rind, topping, philadelphia cream cheese, sugar, vanilla essence, eggs, raisins, lemon rind, almonds

Taken from www.kraftrecipes.com/recipes/almond-raisin-slice-102817.aspx (may not work)