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.
Recipe: Moist Orange Cake with Citrus Cheesecake Cream
- 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 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.
- 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.
- Leave to cool.
- 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.