Jam and Cream Cheese Brunch Cake (adapted slightly from The English Kitchen)
For the Cake:
9 1/2 ounces plain flour (2 cups)
5 1/4 ounces caster sugar (3/4 cup)
6 ounces cold butter (3/4 cup) 1 & 1/2 sticks
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
6 fluid ounces sour cream (3/4 cup)
1 tsp almond extract
1 large egg
For the filling:
8 ounces cream cheese or quark
1.75 ounces caster sugar (1/4 cup)
1 large egg
Also:
3-4 large spoonfuls of jam or preserves
1 1/2 ounces flaked toasted almonds (1/2 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and lightly dust with flour the bottom and side of a 9 inch fluted tart tin (or cheescake pan) with a removeable bottom. Set aside.
In a large bowl mix together the flour and sugar for the cake. Rub in the butter with your fingertips until the mixture resembles coarse crumbs. Remove 5 ounces of this mixture (approx 1 cup) and set aside. To the remainder of it whisk in the baking powder, baking soda and salt. Beat in the sour cream, almond extract and the egg, blending in well. Spread this batter over the bottom and 2 inches up the sides of the tart tin.
In a small bowl mix together all the filling ingredients until smooth. Pour this into the batter lined pan. Give the preserves a good stir and then carefully dollop them evenly over the top as well as you can. (I used this Four Fruit preserves, it is a mix of cherries, strawberries, redcurrants and raspberries. I mixed in about a tablespoon of lemon juice to cut some of the sweetness)
Mix together the reserved crumb mixture and the flaked almonds. Sprinkle this evenly over the preserves.
Bake for 45 to 55 minutes, or until the creamy filling is set and the crust is a deep golden brown. Cool for 15 minutes before removing the sides of the pan. Serve warm or cool. Store any leftovers in the refrigerator.