Baking, and food in general, can often be a comfort. That might seem strange at this time of year – fair enough to talk about comfort food in rainy November, but surely now that we’re in May (where has time gone?!) it’s time to be moving on to light, summery, bikini-ready food, right? Well, not necessarily. For starters, London summers take a long while to get going so the weather is only sporadically beginning to warm up here. Secondly, just because it is summer doesn’t mean life stresses (I’m looking at you, exams!) don’t occur. And thirdly, when is cake ever a bad thing? That was my thinking recently when I had a stash of oranges that needed using up and I was looking for a new way to use them. With a title as good as this – Chocolate (tick) Cream Cheese (tick) Orange (tick) Cake (big tick) – this cake that I’ve had bookmarked forever finally got its day! Pound cake is an American classic but I’d never made it before and I think this was also my first time using cream cheese in a cake. I liked that the recipe made a properly generously sized cake – one that keeps well for a few days and is very much a cut-and-come-again cake. Despite sounding quite rich and indulgent, it really didn’t taste that way (particularly as I used slightly less chocolate than suggested) so it was perfect as a 4pm pick me up. I also liked the firm texture of a pound cake and am looking forward to trying out more – I think they would be the perfect sturdy cake to bake before a weekend away and take away with you. As I mentioned, it was my first time baking with cream cheese and I had mixed feelings about the results in that respect. Whilst you could taste it in the cake batter, the flavour really cooked out in the oven and I guess the cream cheese is really there to provide texture. I was a bit disappointed by this as I love the flavour, but I guess if you wanted you could add indulgence to this cake with a cream cheese icing! You can find the original Joy the Baker recipe here – enjoy!