INGREDIENTS

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 purée  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 purée. 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