Ginger Orange Icebox Cake

Line 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving 3-inch (8 cm) overhang. Set aside. Strain ginger, reserving syrup; chop finely to make 1/2 cup (125 mL). Set aside.

In small bowl, stir together cream cheese, 2 tbsp (25 mL) of the cream, orange juice concentrate and orange rind until smooth; stir in reserved ginger. In separate bowl, whip remaining cream with icing sugar. Fold one-quarter into cheese mixture; fold in remaining whipped cream.

Spoon into piping bag fitted with large plain tip, or use spoon; pipe or spoon 2-inch (5 cm) deep layer into prepared pan. Press 6 cookies vertically into cream near 1 short side of pan, making 2 centre cookies touch at top edges and remaining cookies parallel to centre cookies. Repeat with remaining cookies to make a total of 3 sets.

Pipe or spoon remaining cream into gaps and up to tops of cookies. Tap pan gently on work surface to remove any air bubbles. Smooth top. Fold plastic overhang over top and refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 2 days.)

Meanwhile, working over bowl to catch juice, cut off rinds and outer membranes of oranges; cut between membranes and pulp to release fruit. Squeeze membranes to extract juice. Toss orange segments and juice with reserved syrup; set aside. (Make-ahead: Cover; refrigerate for up to 24 hours.)

Turn cake out onto serving plate, removing plastic wrap. Serve in slices with orange segments and syrup.