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Whole Orange and Almond Cake and Marmalade Cheesecake Cream

Make Whole Orange and Almond Cake and Marmalade Cheesecake Cream at home with Oranges, Ground Almonds, Caster Sugar, Baking Powder, and Full Fat Soft Cream Cheese. Serves 2. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3
• 350 g
• 350 g
• 1/2 tsp
• 9
• 225 g
• 25 g
• 225 g
• 300 ml

Method (preview)

1. 1

   Greaseproof paper.

2. 2

   Cook the oranges: cover with cold water and bring to a simmer.

3. 3

   Cook for about 1 hour (skin on!) until very tender.

4. 4

   Remove from the pan using a slotted spoon and allow any excess water to drain off.

5. 5

   Cut into quarters.

6. 6

   Remove the pips, then whizz all of the orange quarters, including pith and rind to a pur�e in a food processor or blender.

7. 7

   Leave to cool.

8. 8

   To make the sponge: mix together the ground almonds, caster sugar and baking powder.

9. 9

   Whisk the eggs until the whisk leaves a trail when lifted out of the mixture, then fold in the almond mixture and orange pur�e.

10. 10

    Divide the mixture between the tins and bake for about 45 minutes.

11. 11

    Cut into slices and serve decorated with mint sprigs.

12. 12

    Accompany with a good dollop of marmalade cheesecake cream.

13. 13

    Beat together the cream cheese and caster sugar until the sugar has dissolved and creamed.

14. 14

    Once the marmalade has been completely mixed in, lightly fold in the whipped cream.

15. 15

    Spoon the mixture into a bowl, cover and chill until firm.

16. 16

    Spoon on to the cake plates, using a warmed tablespoon to create a decorative swirl.

17. 17

    Alternatively, you can serve the cream in a separate dish.

18. 18

    Serve this cake warm with marmalade cheesecake cream.

19. 19

    This cake is just as delicious served cold.

20. 20

    225g cheese to serve 6-8