Cherry and Cardamom PHILADELPHIA

Cherry and Cardamom PHILADELPHIA
15 Mins
Prep time
75 Mins
Cooking time
Serves 10

What you need

  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 150g butter, softened
  • 220g caster sugar
  • 1 teaspoon coconut essence
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour, sifted
  • 2 teaspoons ground cardamom
  • 2 tablespoons light sour cream
  • 425g canned black cherries, drained
  • 1/2 cup desiccated coconut
  • 1/3 cup raw sugar

How to make it

  1. BEAT PHILLY, butter, sugar and coconut essence until light and fluffy. Beat in eggs, one at a time until combined.
  2. ADD flour, cardamom and sour cream and combine until smooth. Fold in cherries then spoon mixture into a greased 23cm round cake tin.
  3. SPRINKLE coconut and raw sugar on top and bake in at 180ÂșC for 50-60 minutes or until a skewer comes out clean.