Eventually I abandoned all attempts to whisk the eggs and sugar into a mixture “thick and moussey” so that the “mixture should leave a trail over the surface”. An absolute age of hand-mixing had resulted in little more than a froth on the top of the mix. Perhaps the eggs were too large. Regardless of its state – in went the now cooled, cooked orange, flesh, the ground almonds and baking powder. A quick stir and straight into the cake tin and into the oven.
Miraculously the result was fine; damn fine… moist is the word.
The moistest cake you have ever tried - orange flavoured with a super cheesecake cream topping.
6 medium eggs
225g caster sugar
225g ground almonds
1 teaspoon baking powder
Icing Sugar for dusting
For the Citrus Cheesecake Cream
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.