A simple, yet delicious Philly treat.
What you need
- 1-1/4 cups icing sugar
- 1/3 cup plain flour
- 100g almond meal
- grated rind of 1 lemon
- 125g unsalted butter, melted
- 4 egg whites
- cup icing sugar, extra, for dustingFilling
- 250g block PHILADELPHIA Cream Cheese, softened
- 1/4 cup icing sugar
- rind and juice of 1 lemon
How to make it
Sift the icing sugar and flour into a large bowl. Stir in the almond meal, lemon rind, and melted butter.
Beat the egg whites with an electric mixer until stiff peaks form. Gently fold beaten egg whites into cake batter. Spoon into 1/2 cup (125ml) capacity friand or muffin tins and bake at 180°C for 15-20 minutes or until golden. Leave friands to rest in the pan for 5 minutes before turning them out onto a cake rack to cool.
Slice tops of friands not quite through and lift the lid. Spoon tablespoons of filling into the cut and press lid down lightly. Dust with icing sugar and serve.
Filling : -
Combine the Philly*, icing sugar, lemon rind and juice until smooth.
The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds per 250g.