An awesome combination of berries and hazelnuts with a delicous crown of white chocolate frosting.
What you need
125g CADBURY White Chocolate Melts
250g PHILADELPHIA Block Cream Cheese, chopped and softened
125g butter, softened
¾ cup caster sugar
2 eggs, lightly beaten
Finely grated rind of 1 orange
2 tablespoons orange juice
½ cup flour
½ cup SR flour
½ cup ground hazelnuts
150g frozen raspberries
Extra raspberries for decoration, if desired
- COMBINE the chocolate and half the PHILLY and stir over simmering water until chocolate has melted. Chill until firm enough to spread.
- BEAT the remaining half of the PHILLY, butter and sugar with an electric mixer until smooth. Gradually add the eggs, beating well between each addition. Fold through the lemon rind and sifted flours alternately with the juice, then stir through the hazelnuts and raspberries until combined.
- SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180°C for 25-30 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Spread with the prepared frosting and decorate with extra berries if desired.