Raisins cream cheese cake

Moist,tender and creamy,this recipe has the most desirable characteritics of a good cake.

This cake is a cross between a sponge cake and a cheesecake.It's very well balanced,not too much filling-not too much cake and the sweetness is on point.
Two layers of moist sponge cake are joined together with a layer of cream cheese loaded with soft raisins and flavored with lemon zest.The raisins are first soaked in hot water until plump and moist then added to the filling,some lemon zest joins in as well.They complement each other wonderfully and offer a delightful contrast to the perfectly sweet crumb.If you don't like raisins then swap with fresh blueberries,canned fruit works as well and some types of fresh fruit like raspberry,blackberry that soften faster when cooked.


The recipe has 2 parts:

First,half of the batter is poured into the pan and baked for 12 minutes until golden brown,then the filling is spread across the cake layer,topped with the rest of the batter and baked for another 30 minutes or so until golden brown on top.Don't be intimidated by the process of making it,the recipe is easy to put together though.The whole thing comes together in one hour so you can enjoy a piece of cake with your morning coffee.It's a wonderful dessert to enjoy alongside a coffee or simply on its on!

Prep Time: 15 Minutes 
Cooking Time: 45 Minutes
Yield:12-15 portions

INGREDIENTS

Cake:

• 4 large eggs 
• 200g all purpose flour
• 100g caster sugar
• 100ml vegetable oil(i used sunflower oil)
• 100ml whole milk
• 1tsp good vanilla extract
• 11/2 tsp baking powder
• pinch of salt

Cream cheese layer:

• 300g full fat cream cheese
• 75g crème fraîche
• 1 large egg
• 50g caster sugar
• 40g dark raisins
• finely grated lemon zest from a lemon
• 1tsp good vanilla extract

DIRECTIONS

Soak the raisins

• Add 150ml water to a small saucepan and heat until just boiling.
• Place the raisins into a small bowl and pour the water over.Cover and leave them to soak for 20 minutes.After that time,strain the excess liquid,cut raisins in half and reserve for later use.

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• Preheat oven to 175ºC/347ºF(convection/fan forced mode)
• Butter and line with parchment paper base and sides of a 23cm square pan.
• Add eggs and a pinch of salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 3 minutes until mixture becomes thick, fluffy, and doubles in volume.
• Reduce speed mixer to medium and pour sunflower oil in a thin stream.Add the milk as well and whisk until just combined.
• Stir in vanilla extract.
• Sift the flour and baking powder on top of the egg mixture,a little at a time, and fold it gently using a silicone spatula or a hand whisk.
• Pour half of the batter into the prepared pan,spreading it evenly with a rubber spatula or an offset spatula and bake at 175ºC/347ºF for 12 minutes until set and golden brown on top.

While the cake is baking you can to prepare cream cheese layer.

Cream cheese layer:

• Add cream cheese,cream fraîche,sugar,vanilla and lemon zest to a medium bowl.Whisk until all ingredients are thoroughly combined.
• Add the egg and whisk until incorporated.
• Mix in the raisins.
• After 12 minutes,remove the cake from the oven.Spread cream cheese mixture on top of the cake layer then pour over the rest of the batter and spread it evenly

• Return the cake to oven and bake at 175ºC/347ºF for another 25-30 minutes until golden brown on top and the skewer plunged into the center comes out clean.
• Remove the cake from the oven and let the cake cool for 10 minutes in the pan then transfer the cake to a wire rack to cool completely.
• Dust with icing sugar,cut into pieces and serve!
• Store at room temperature covered with cling film or in an airtight container for up to 3 days.

That's all, folks!

Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!