The perfect recipe for anyone afraid of baking – because there’s no baking involved. Just assemble the ingredients, then chill overnight before turning out a luxcious creamy cake.

Ingredients: (Serves )

• 60 g/2 oz toasted hazelnuts, chopped
• 225 g/8 oz mascarpone cheese
• 2 tablespons icing sugar, sifted
• Finely grated zest of 1 orange
• Juice of 2 oranges
• 85 g/3 oz sponge fingers
• 2 whole oranges

Method:

Line a 22 x 12 cm/8½ x 4½ inch loaf tin with a large piece of clingfilm, allowing it to hang down over the edges. Scatter the hazelnuts over the bottom in an even layer.

Beat the mascarpone until soft, then beat in the icing sugar and orange zest. Beat in the orange juice a little at a time until the mixture is smooth and creamy. Spoon slightly more than one-third of the mixture over the nuts, then top with a layer of sponge fingers. Cut the zest and white pith off the oranges, then slice between the membranes to remove the wedges of flesh, reserving any juice. Arrage the orange flesh on top f the sponge fingers.

Spoon the remaining mascarpone mixture on top, then top with another layer of sponge fingers and drizzle with any reserved juice. Gently pull the clingfilm over the top and press down very gently all over the top with the tips of your fingers.

Chill for about 4 hours. Place a plate over the tin and flip over, then return to the fridge for 4 more hours or overnight. To serve, turn the cake back into the tin and unfold the clingfilm. Turn the cake out onto a serving plate and gently peel away the clingfilm.