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Whole Orange and Almond Cake and Marmalade Cheesecake Cream

Whole Orange and Almond Cake and Marmalade Cheesecake Cream is built on Caster Sugar, Baking Powder, Full Fat Soft Cream Cheese, and Double Cream Lightly Whipped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Preheat the oven to 180C/350F/Gas 4 and line two 1kg/2lb loaf tins with 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 purée 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 purée.

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

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

14. 14

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

15. 15

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

16. 16

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

17. 17

    Serve this cake warm with marmalade cheesecake cream.

18. 18

    225g cheese to serve 6-8