Peach and raspberry cream cheese slice

Peaches and raspberries are such a great combination, but you could use just raspberries. In this case use two punnets.

Ingredients

125 g	Cream cheese (Main)
1 cup	Caster sugar, heaped
3	Large eggs
2	Large limes, finely grated zest and juice
1 ¼ cups	Self-raising flour
50 g	Butter, melted and cooled
1 punnet	Raspberries, (125g) (Main)
2	Peaches, ripe but firm, halved, stones removed, peeled and cut into slices (Main)

Directions

1. Heat the oven to 190C. Line a 23cm square cake tin with baking paper.
2. Beat the cream cheese and sugar together until well combined. Beat in the eggs, one at a time, beating well between each addition.
3. Turn the mixer to low speed and add the lime zest and juice (you should have ¼ cup juice) and beat in. Add the flour, along with the melted butter, and beat until just combined, scraping down the sides once.
4. Gently fold through ½ of the raspberries and the peaches. Place the mixture in the prepared tin and top with the remaining raspberries.
5. Place in the oven and bake for 35-40 minutes, rotating during baking, if necessary, so the cake bakes evenly.
6. Remove from the oven and allow to cool for 10-15 minutes before transferring to a wire rack to cool completely.
7. Cut into squares for serving. This cake will keep for 2 days, but longer if kept in the fridge.
8. Tips – For a deeper golden top sprinkle with 1 tablespoon raw sugar before baking.