Blackberry Sponge Flan With Framboise Fromage Fraiche Recipe

• 140 gm Self raising flour, (5z)
• 1/4 tsp Baking pwdr
• 140 gm Soft unsalted butter, (5z)
• 140 gm Caster sugar, (5z)
• 2 lrg Large eggs, beaten Grated zest of 1/2 orange
• 1 pch salt
• 225 gm Fromage frais, (8oz)
• 1 tsp Caster sugar
• 2 Tbsp. Ps framboise liqueur Grated zest of 1/2 orange, (use a grater and not a zester)
• 450 gm Fresh rapsberries, (1lb) Little icing sugar to dust

1. Mix together the fromage frais, framboise liqueur, caster sugar and orange zest for the filling.
2. Taste and then chill.
3. Make the flan.
4. Cream the butter and sugar till light and fluffy.
5. Gradually beat in the egg a little at a time.
6. Add in the orange zest.
7. Sieve the flour, baking pwdr and salt and fold into the mix.
8. Spread into a buttered and sugared 8 inch sponge flan tin and bake in the medium oven for about 18 to 20 min till well risen, golden brown and hard in the middle.
9. Turn out onto a cooling rack.
10. When quite cool, spread filling into centre and then top with the fruit.
11. Dust with icing sugar, add in a sprig of mint and serve.

flour, baking pwdr, unsalted butter, sugar, eggs, salt, frais, sugar, framboise, fresh rapsberries

Taken from cookeatshare.com/recipes/blackberry-sponge-flan-with-framboise-fromage-fraiche-86701 (may not work)