May 29, 2008

Moist Orange Cake with Citrus Cheesecake Cream

By In Recipes

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.

Moist Orange Cake - image from 2008

Moist Orange Cake – image from 2008

Recipe: Moist Orange Cake with Citrus Cheesecake Cream

Moist Orange Cake with Citrus Cheesecake Cream

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Moist Orange Cake with Citrus Cheesecake Cream

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


  • 2 oranges
  • 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.

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  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.

  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)

  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.

  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!

  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.

  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]

  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.

  8. Ben June 2, 2008

    Is there no flour in this recipe at all?

  9. Andrew June 2, 2008

    Certainly moist aforkfulofspaghetti and no Ben, no flour.

  10. Katie June 3, 2008

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

  11. Tartelette June 9, 2008

    Cake and cheesecake cream?!! Heaven!

  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:
    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 It’s perfect.. as is your cheesecake cream!

  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.

  14. Andrew June 15, 2008

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

  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…

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