Flourless Orange, Ginger & Almond Fruitcake
Recipe: #30966
November 20, 2018
"From our weekday newspaper The West Australian."
Ingredients
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 by Step Method
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
No special items needed.