August 21, 2016

Moist Orange Cake with Citrus Cheesecake Cream

The moistest cake you have ever tried - orange flavoured with a super cheesecake cream topping.

By In Recipes

The origins of this recipe are long since lost. First made and photographed back in 2008 I thought it high time to make this Moist Orange Cake with Citrus Cheesecake Cream again. And produce some better photogrpahs to accompany.

The original post mentioned the difficulty I had in getting the eggs and sugar mixture to the desired “thick and moussey” stage. No trouble this time. Out came the vintage (1972 or there abouts) Kenwood mixer to give them eggs a right ol’ thrashing. The only ‘issue’ with this recipe, if issue is the right word, is the requirement to pre-cook the oranges and let them cool. Three hours simmering away on the hob isn’t really an issue. Just a little forward planning is required.

The result was even better than I remember (not that I can recall much from 8 years ago!) getting the eggs and sugar into a frothy and thick consistency is the key. The result was fine; damn fine… moist is the word. I am sure you could serve the cream on the side; but here the great billowing folds top the cake with a small grating of lemon and orange on top.

Moist Orange Cake with Citrus Cheesecake Cream

Moist Orange Cake with Citrus Cheesecake Cream

Recipe: Moist Orange Cake with Citrus Cheesecake Cream

Moist Orange Cake with Citrus Cheesecake Cream
The moistest cake you have ever tried - orange flavoured with a super cheesecake cream topping.
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Prep Time
3 hr 15 min
Cook Time
1 hr
Total Time
4 hr 15 min
Prep Time
3 hr 15 min
Cook Time
1 hr
Total Time
4 hr 15 min
For the cake
  1. 2 oranges
  2. 6 medium eggs
  3. 225g caster sugar
  4. 225g ground almonds
  5. 1 teaspoon baking powder
  6. Icing Sugar for dusting
For the Cheesecake Topping
  1. 200g Philadelphia cream cheese
  2. 50g caster sugar
  3. grated zest of 1 lemon
  4. 1 small orange
  5. juice of 1 lemon
  6. 300ml double cream
Instructions
  1. Cover two of the oranges with water and simmer, covered, for 3 hours. Drain and leave to cool. The inner flesh is easy to remove. Mash or process to make a smooth puree.
  2. Whisk the eggs and sugar together until thick and moussey. Once firm and full of bubbles fold in the ground almonds, the orange puree and the baking powder. Pour into a lined and greased tin and bake at 180C/350F/G4 for 55 - 60 minutes until cooked.
  3. Leave to cool.
  4. To make the Cheesecake Cream beat the cream cheese with the sugar, lemon zest, orange zest and lemon juice. Whisk the double cream into soft peaks and gently fold in to the cream cheese.
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Moist Orange Cake with Citrus Cheesecake Cream

Moist Orange Cake with Citrus Cheesecake Cream

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15 Comments
  1. Toffeeapple May 30, 2008

    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.

    Reply
  2. Ellie @ Kitchen Wench May 30, 2008

    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)

    Reply
  3. dawn May 30, 2008

    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.

    Reply
  4. Jeanne May 30, 2008

    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!

    Reply
  5. dawn May 30, 2008

    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

    Reply
  6. Andrew May 30, 2008

    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]

    Reply
  7. aforkfulofspaghetti June 2, 2008

    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.

    Reply
  8. Ben June 2, 2008

    Is there no flour in this recipe at all?

    Reply
  9. Andrew June 2, 2008

    Certainly moist aforkfulofspaghetti and no Ben, no flour.

    Reply
  10. Katie June 3, 2008

    Sounds wonderful. Almondy, moist and a close texture – yum.

    Reply
  11. Tartelette June 9, 2008

    Cake and cheesecake cream?!! Heaven!

    Reply
  12. sandra avital June 12, 2008

    “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!

    Reply
  13. Jessica June 15, 2008

    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.

    Reply
  14. Andrew June 15, 2008

    You leave the oranges whole Jessica. Thanks for the interest.

    Reply
  15. James Edwards November 14, 2008

    OMG….. I thought the photo was amazing but once I actually baked the recipe I understood how it could win such an amazing prize as dessert of the week. Thank God for the Kitchen Aid mixer on this recipe. Highly recommend. Now I did use fresh Florida Oranges from the Indian River valley. I think this always make my orange recipes even better. But that’s just me…
    http://www.halegroves.com

    Reply

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