Whole orange and almond cake and marmalade cheesecake cream

 
        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.