Almond and Raisin Slice

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

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

MIX together the sifted flours, milk, sugar, butter, eggs and lemon rind until well combined. Press mixture into a greased Swiss roll tin.
BEAT Philly*, sugar, vanilla and egg yolks using an electric mixer until smooth. Fold in egg whites, ½ cup of raisins and the lemon rind. Spread over cake mixture and sprinkle with almonds and remaining raisins.
BAKE in a moderate oven 180°C for 30 minutes or until topping is golden brown. Cut into squares to serve.

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