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Dessert of the Week - Moist Orange Cake with Citrus Cheesecake Cream Add/Read Comments
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Miraculously the result was fine; damn fine... moist is the word.
- 2 oranges
- 6 medium eggs
- 225g caster sugar
- 225g ground almonds
- 1 teaspoon baking powder
- Icing Sugar for dusting
- 200g Philadelphia cream cheese
- 50g caster sugar
- grated zest of 1 lemon
- 1 small orange
- juice of 1 lemon
- 300ml double cream
Cover the oranges with water and boil, covered, for 3 hours. Drain, leave to cool then remove the flesh. Lacking a food processor the flesh was just mashed but the recipe instructs to make a smooth puree.
Whisk the eggs and sugar together until thick and moussey. Fold in the ground almonds, the orange puree and baking powder. Pour into a lined and greased tin and bake at 180C/350F/G4 for 55 - 60 minutes until cooked. Leave to cool.
For the Cheesecake cream beat the cream cheese with the sugar, lemon zest, orange zest and lemon juice. Whisk the cream into soft peaks and gently fold in.
ADD A COMMENT (14)
Comments
Did you have the mixing bowl over a pan of hot water? That works a treat! The cake looks fabulous and one that I must try soon.
Scribbled down by: Toffeeapple on May 30, 2008 8:59 AM
Cake sounds great but it's the cheesecake cream which has really got my attention!
(also - just letting you know that the unsubscribe from comments link in all the emails does not work)
Scribbled down by: Ellie @ Kitchen Wench on May 30, 2008 1:52 PM
This looks fantastic. This is a keeper. Oh the other dessert creations we can top with the cheesecake cream!
That cream looks to die for.
Thanks for sharing.
Scribbled down by: dawn on May 30, 2008 3:05 PM
Look at the state of that... Wow. Sounds fantastic. And I also had a devil of a time the ohter day getting egg whites and sugar to whip up into peaks. none of the yolks had broken, and the bowl was clean and dry, so no obvious reason... but BOY did it take forever! God bless the hand mixer, otherwise I might have lost the use of my arm!
Scribbled down by: Jeanne on May 30, 2008 3:36 PM
I forgot to ask you previously....how do I convert the ml & gram measurements into cups or?
Do you know if there is a universal website to do such a thing?
Thank you...I'm dying to try this recipe and have no idea how much to measure out.
Much appreciated.
Dawn
Scribbled down by: dawn on May 30, 2008 3:39 PM
Jeanne - I should buy a hand mixer or a one of those Kitchen Aid thangs; sadly I have a tiny little manual whisk...
Dawn - converting stuff to cups gives me a headache... can't you just go buy a set of weighing scales? [I'm sure there are conversion tables out there on several blogs]
Scribbled down by: Andrew on May 30, 2008 4:52 PM
I make this cake a lot - though without the cream, and the recipe came to me via some other route, not Rick Stein.
But it's a real winner, isn't it? So tasty, and beautifully moist.
Scribbled down by: aforkfulofspaghetti on June 2, 2008 9:20 AM
Is there no flour in this recipe at all?
Scribbled down by: Ben on June 2, 2008 11:35 AM
Certainly moist aforkfulofspaghetti and no Ben, no flour.
Scribbled down by: Andrew on June 2, 2008 1:09 PM
Sounds wonderful. Almondy, moist and a close texture - yum.
Scribbled down by: Katie on June 3, 2008 10:05 AM
Cake and cheesecake cream?!! Heaven!
Scribbled down by: Tartelette on June 9, 2008 5:51 AM
"moist is the word"
i call this cake "le gateau fruit" because the 1st time i made and tasted it, it was literally like biting in the fruit itself:
http://sandrakavital.blogspot.com/2007/03/le-fabuleux-gateau-orange-amandes.html
Fyi, the original recipe came from Claudia Roden's Book of jewish food. In fact, it's an old middle-eastern classic Passover cake recipe (minus the baking powder);
About converting cups/grams, i always use a wonderful tool provided by gourmetsleuth.com. It's perfect.. as is your cheesecake cream!
Scribbled down by: sandra avital on June 12, 2008 1:19 AM
Wanted to ask - does one chop or slice the orangesbefore boiling, or toss them in there whole?
And Dawn, no idea if you'll see this, but you can use Google for conversion. Just ask it "grams in .6 oz" or whatnot. It will do all the math for you.
Scribbled down by: Jessica on June 15, 2008 2:07 PM
You leave the oranges whole Jessica. Thanks for the interest.
Scribbled down by: Andrew on June 15, 2008 2:40 PM