Whole Orange And Almond Cake And Marmalade Cheesecake Cream

1. Preheat the oven to 180C/350F/Gas 4 and line two 1kg/2lb loaf tins with
greaseproof paper. Cook the oranges: cover with cold water and bring to a
simmer. Cook for about 1 hour (skin on!) until very tender. Remove from the
pan using a slotted spoon and allow any excess water to drain off. Cut into
quarters.

2. Remove the pips, then whizz all of the orange quarters, including pith
and rind to a pur? in a food processor or blender. Leave to cool.

3. To make the sponge: mix together the ground almonds, caster sugar and
baking powder. Whisk the eggs until the whisk leaves a trail when lifted
out of the mixture, then fold in the almond mixture and orange pur?.

4. Divide the mixture between the tins and bake for about 45 minutes. The
cake should be firm to the touch and if pierced with a knife, the blade
should come out clean. Cut into slices and serve decorated with mint
sprigs. Accompany with a good dollop of marmalade cheesecake cream.

MARMALADE CHEESECAKE CREAM: 1. Beat together the cream cheese and caster
sugar until the sugar has dissolved and creamed. Now add the marmalade –
the amount is really up to you, but I like to use the full 225g of
marmalade for this quantity as it produces a good, strong orange flavour.

2. Once the marmalade has been completely mixed in, lightly fold in the
whipped cream. Spoon the mixture into a bowl, cover and chill until firm.

3. Spoon on to the cake plates, using a warmed tablespoon to create a
decorative swirl. Alternatively, you can serve the cream in a separate
dish.