Whole Orange and Almond Cake and Marmalade Cheesecake Cream

* Exported from MasterCook *

Whole Orange and Almond Cake and Marmalade Cheesecake Cream

Recipe By : BBC Good Food, December 1995, Gary Rhodes
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Cheesecakes
Fruit Sauces And Toppings
Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- For the cakes ---
3 oranges
350 g ground almonds
350 g caster sugar
1/2 tsp baking powder
9 eggs
mint sprigs -- to decorate
--- Marmalade Cheesecake Cream ---
225 g full fat soft cream cheese
25 g caster sugar
225 g orange marmalade -- approx
300 ml double cream -- lightly whipped

1. Preheat the oven to 180C/350F/Gas 4 and line two 1kg/2lb loaf tins with
greaseproof paper. Cook the oranges: cover with cold water and bring to a
simmer. Cook for about 1 hour (skin on!) until very tender. Remove from
the pan using a slotted spoon and allow any excess water to drain off. Cut
into quarters.

2. Remove the pips, then whizz all of the orange quarters, including pith
and rind to a purée in a food processor or blender. Leave to cool.

3. To make the sponge: mix together the ground almonds, caster sugar and
baking powder. Whisk the eggs until the whisk leaves a trail when lifted
out of the mixture, then fold in the almond mixture and orange purée.

4. Divide the mixture between the tins and bake for about 45 minutes. The
cake should be firm to the touch and if pierced with a knife, the blade
should come out clean. Cut into slices and serve decorated with mint
sprigs. Accompany with a good dollop of marmalade cheesecake cream.


MARMALADE CHEESECAKE CREAM:
1. Beat together the cream cheese and caster sugar until the sugar has
dissolved and creamed. Now add the marmalade - the amount is really up to
you, but I like to use the full 225g of marmalade for this quantity as it
produces a good, strong orange flavour.

2. Once the marmalade has been completely mixed in, lightly fold in the
whipped cream. Spoon the mixture into a bowl, cover and chill until firm.

3. Spoon on to the cake plates, using a warmed tablespoon to create a
decorative swirl. Alternatively, you can serve the cream in a separate
dish.



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NOTES : ORANGE AND ALMOND CAKE:
Serve this cake warm with marmalade cheesecake cream.
350g ground almonds/350g sugar makes 2 x 1kg/2lb loaf tin cakes.

This cake is just as delicious served cold.
The cake will sink in the centre once cooked, but don’t worry
about that.

MARMALADE CHEESECAKE CREAM:
225g cheese to serve 6-8
The beauty of this marmalade cream is that you can simply sit the
mixture on a classic biscuit crumb base to make a tempting
alternative cheesecake.