Jaffa OREO Pound Cake

• 250g PHILADELPHIA Block Cream Cheese, softened
• 250g tablespoon butter
• 1 1/3 cups caster sugar
• 4 eggs, lightly beaten
• 1 1/2 cups self-raising flour
• 100g almond meal
• Grated rind of 1 orange
• 10 OREO Chocolate Creme Cookies, roughly chopped

Orange Icing:

• 2 cups icing sugar
• 1 tablespoon softened butter
• 2 teaspoons grated orange rind, extra
• 1-2 tablespoons orange juice

1. BEAT the PHILLY, butter and caster sugar with an electric mixer until thick and creamy. Gradually beat in the eggs, one at a time, beating well after each addition.
2. SIFT in flour and fold in almond meal and rind. Spoon half the mixture into a greased 23cm fluted ring pan, top with the OREO biscuits and remaining mixture.
3. BAKE at 180ºC for 1 hour or until cooked through. Cool on a wire rack before icing.

Orange Icing

1. COMBINE the icing sugar, butter, rind and sufficient juice to make a soft icing.
2. DRIZZLE over the cooled cake and serve.