Flourless Orange, Ginger & Almond Fruitcake

12
Servings
20m
Prep Time
75m
Cook Time
1h 35m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (146.6 g)
  • Calories 342.7
  • Total Fat - 9.7 g
  • Saturated Fat - 2 g
  • Cholesterol - 106 mg
  • Sodium - 97.4 mg
  • Total Carbohydrate - 60.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 50.5 g
  • Protein - 6.7 g
  • Calcium - 98.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 15 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

Finely grate orange zest into a large bowl and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Spread icing on top of cake and sprinkle crystallised ginger in a circle on top of cake and serve.

Step 9

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!

Tips & Variations


No special items needed.

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