Whole Orange And Almond Cake And Marmalade Cheesecake Cre

The judgment executed on Christ puts to death any thought that God could otherwise forgive sin. Unless there was no other way for us to be redeemed, the cross makes no sense… If there was any way to save the world other than by Jesus’ death on the cross, then His death was unnecessary and foolish. Would not a viable alternative make a mockery of Jesus’ own agonized words in the Garden of Gethsemane: “My Father, if it is possible, may this cup be taken from me” (Matt. 26:39)? The cup was not removed, for there was no other way.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits, Eggs		Cakes, Cheesecakes, Fruit, Not sent, Sauces and	2	Servings

INGREDIENTS

		For the cakes –
3		Oranges
350	g	Ground almonds
350	g	Caster sugar
1/2	t	Baking powder
9		Eggs
		Mint sprigs, to decorate
		Marmalade Cheesecake
		Cream –
225	g	Full fat soft cream cheese
25	g	Caster sugar
225	g	Orange marmalade, approx
300		Double cream, lightly
		whipped

INSTRUCTIONS

1997    
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. Remove the pips, then  whizz all of
the orange quarters, including pith and rind to a purÃ©e  in a food
processor or blender. Leave to cool. 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 purÃ©e. 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.  NOTES : ORANGE AND ALMOND CAKE: Serve
this cake warm with marmalade  cheesecake cream. 350g ground
almonds/350g sugar makes 2 x 1kg/2lb  loaf tin cakes. This cake is just
as delicious served cold. The cake  will sink in the centre once
cooked, but dont worry about that.  MARMALADE CHEESECAKE CREAM: 225 g
cheese to serve 6-8 The beauty of  this marmalade cream is that you can
simply sit the mixture on a  classic biscuit crumb base to make a
tempting alternative cheesecake.  Recipe by: BBC Good Food, December
1995, Gary Rhodes Posted to  MC-Recipe Digest V1 #660 by Kerry Erwin
<kerry@north.org> on Jul 07,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1497 Calories From Fat: 961 Total Fat: 113.1g Cholesterol: 838.1mg Sodium: 446.8mg Potassium: 2058.5mg Carbohydrates: 71.7g Fiber: 25.7g Sugar: 35.4g Protein: 67.8g