Jaffa OREO Pound Cake

Jaffa OREO Pound Cake
15 Mins
Prep time
75 Mins
Cooking time
Serves 12

What you need

  • 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

How to make it

  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.