Lemon Polenta and Almond Cake

• 250g block PHILADELPHIA Cream Cheese, softened and chopped
• 3/4 cup ETA* Lemon Spread
• 1/2 cup milk
• 1 cup caster sugar
• 6 eggs, separated
• grated rind of 2 lemons
• 60g polenta and
• 1/2 cup boiled water, combined and cooled
• 200g almond meal
• fresh cream (optional)

1. Combine Philly*, lemon spread and milk in a saucepan, over gentle heat until melted.
2. Whisk well and allow to cool.
3. (The mixture will be lumpy.)
4. Beat the sugar, egg yolks and lemon rind until thick, fold in cooled cream cheese mixture, polenta and almonds.
5. Beat egg whites until stiff peaks form, and gently fold through.
6. Pour the mixture into a greased and lined 23cm spring form pan.
7. Bake in a moderately slow oven 150C (fan forced 130C) for 1 1/4 to 1 1/2 hours or until cake is cooked through.
8. Turn oven off, open door and allow cake to cool slowly in the oven.
9. Dust the cake liberally with icing sugar, slice and serve with a dollop of pure cream.

philadelphia cream cheese, milk, caster sugar, eggs, lemons, polenta, water, almond meal, fresh cream

Taken from www.kraftrecipes.com/recipes/lemon-polenta-almond-cake-102999.aspx (may not work)