1 1/2 cups (175 g) 6 oz self raising (self rising) flour
1/2 cup (50 g) 2 oz cornflour
3/4 cup 170 g (6 oz) butter, softened
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
grated nutmeg
3 eggs, separated
8 oz (225 g) full fat soft cheese
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
grated rind of 1 lemon
5 fl oz (142 ml) soured cream
25 g (1 oz) chopped mixed peel
2 oz (50 g) seedless raisins
1/2 cup (50 g) 2 oz cornflour
3/4 cup 170 g (6 oz) butter, softened
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
grated nutmeg
3 eggs, separated
8 oz (225 g) full fat soft cheese
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
grated rind of 1 lemon
5 fl oz (142 ml) soured cream
25 g (1 oz) chopped mixed peel
2 oz (50 g) seedless raisins
method
1. Butter and line a 20.5 cm (8 inch) square cake tin.
2. Sift the flour and cornflour together into a bowl. Lightly rub in the butter then sift in the icing sugar and add a generous pinch of nutmeg. Mix well, then bind mixture together with one egg yolk using a knife. Knead lightly.
3. Use half of the pastry to base-line tin. Bake blind in the oven at 200°C (400°F) mark 6 for 10 minutes.
4. Soften the cheese, add the caster sugar and lemon rind. Fold in remaining egg yolks, soured cream and grated nutmeg.
5. Whisk the whites until stiff and fold into the cheese mixture. Sprinkle on peel and raisins. Pour the mixture into the pastry base; roll out remaining pastry to fit the tin and place on top of filling, do not press down.
6. Bake in the oven at 180c (350°F) mark 4 for 40 - 45 minutes until firm. Cool in the tin, turn out, cut into nine squares, dust with icing sugar.
2. Sift the flour and cornflour together into a bowl. Lightly rub in the butter then sift in the icing sugar and add a generous pinch of nutmeg. Mix well, then bind mixture together with one egg yolk using a knife. Knead lightly.
3. Use half of the pastry to base-line tin. Bake blind in the oven at 200°C (400°F) mark 6 for 10 minutes.
4. Soften the cheese, add the caster sugar and lemon rind. Fold in remaining egg yolks, soured cream and grated nutmeg.
5. Whisk the whites until stiff and fold into the cheese mixture. Sprinkle on peel and raisins. Pour the mixture into the pastry base; roll out remaining pastry to fit the tin and place on top of filling, do not press down.
6. Bake in the oven at 180c (350°F) mark 4 for 40 - 45 minutes until firm. Cool in the tin, turn out, cut into nine squares, dust with icing sugar.
serving amount
serves 9
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