Spring Blossom Morning Cake
|Rice krispies||1 1⁄2 Ounce (About 40 Grams Or 1.5 Cups)|
|Desiccated coconut||1⁄2 Ounce (About 15 Grams Or 2.5 Tablespoons)|
|Chopped walnuts||1⁄2 Ounce (About 25 Grams Or 2 Tablespoons)|
|Butter||1 Ounce (About 25 Grams Or 2 Tablespoons)|
|Demerara sugar||1⁄2 Ounce (About 15 Grams Or 1 Tablespoons)|
|Golden syrup||3⁄4 Ounce (About 20 Grams Or 1 Tablespoon)|
|Cream cheese||6 Ounce (About 150 Grams Or 1 Cup)|
|Whipping cream||1 Pint (About 300 Milliliter Or 1.25 Cups)|
|Powdered gelatin||1⁄2 Ounce (About 15 Grams Or 2 Tablespoon)|
|Orange juice||1⁄2 Pint (About 300 Milliliter Or 1.25 Cups)|
|Drained mandarin oranges||11 Ounce (About 300 Grams Or 1.25 Cup)|
1 Put the rice krispies, coconut and walnuts in a bowl.
Warm the butter, sugar and golden syrup in a saucepan until the butter and sugar have melted.
Pour over the rice krispies and mix together.
Press into the base of an oiled 20 cm (8 in) loose-based cake tin.
Put in the refrigerator to harden.
2 Beat the cream cheese until soft.
Whip the cream until stiff and fold into the cream cheese.
Dissolve the gelatine in the orange juice, and gradually stir into the cream cheese mixture.
3 Chop half of the mandarin oranges and add to the cream cheese mixture, chill until almost set.
Pour in to the tin and put in the refrigerator for 1 hour until set.
4 Carefully remove from the tin and put on a plate, and decorate with mandarin oranges and the strips of angelica.