November 20, 2018
Desserts, Cakes, Fancy/Entertaining,
Dairy, Eggs, Add it in the lunch box, Christmas, Entertaining, Picnic, Potluck, Electric Mixer, Food Processor, Oven Bake, Sugar, Butter/Margarine more
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"From our weekday newspaper The West Australian."
Preheat oven to 170C and grease a 22cm round cake tin with cooking oil. Line base and side with baking paper, so paper extends 2cm above tin.
Finely grate orange zest into a large bowl and set aside.
Remove white pith from orange and discard and put orange flesh in a food processor and process until smooth. (You will need 1 cup.) and then add to zest.
Process dried fruit and ginger until finely chopped and then add to orange and then add spice, baking powder and almond meal and stir to combine.
Put eggs in the bowl of an electric mixer and beat until firm peaks form and then add caster sugar and beat on high for 5 minutes or until glossy and thick and sugar has dissolved and using a large metal spoon, fold egg mixture into fruit mixture, in 3 batches, until just combined and spoon into prepared tin.
Bake for 11⁄4 hours or until golden and firm to touch. Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.
Put icing sugar, butter and orange zest in a bowl and stir to combine. Add orange juice, 1 teaspoon at a time, until icing reaches desired consistency.
Spread icing on top of cake and sprinkle crystallised ginger in a circle on top of cake and serve.
Tip - Everyone will love this cake, topped with zesty orange frosting and a golden ring of crystallised ginger, especially guests on a gluten-free diet!
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