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Jaffa OREO* Pound Cake
Jaffa OREO Pound Cake
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
2 cups icing sugar
1 tablespoon softened butter
2 teaspoons grated orange rind, extra
1-2 tablespoons orange juice
How to make it
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.
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.
BAKE at 180ºC for 1 hour or until cooked through. Cool on a wire rack before icing.
COMBINE the icing sugar, butter, rind and sufficient juice to make a soft icing.
DRIZZLE over the cooled cake and serve.
Recipe or Meal Type
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