Gluten-Free Orange & Ginger Loaf Cake

12
Servings
25m
Prep Time
60m
Cook Time
1h 25m
Ready In


"From one of our national supermarkets."

Original recipe yields 12 servings
OK
  • FOR LEMON CREAM CHEESE FROSTING

Nutritional

  • Serving Size: 1 (167.4 g)
  • Calories 650.2
  • Total Fat - 38.2 g
  • Saturated Fat - 17.9 g
  • Cholesterol - 110.6 mg
  • Sodium - 144 mg
  • Total Carbohydrate - 74.8 g
  • Dietary Fiber - 3.5 g
  • Sugars - 60.9 g
  • Protein - 7.3 g
  • Calcium - 101 mg
  • Iron - 1.7 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 180°C and grease a 13 cm x 21 cm loaf tin with melted butter or spray with cooking oil, then line with baking paper.

Step 2

Place the butter, chocolate, sugar and orange juice in a heavy-based saucepan and stir over medium-low heat for 5 minutes or until the chocolate is melted and smooth, then transfer to a large bowl and set aside for 20 minutes or until cool.

Step 3

Using hand–held electric beaters or a whisk, add the eggs to the chocolate mixture, one at a time and beating well after each addition.

Step 4

Sift the flour and spices over the white chocolate mixture and fold in with the almond meal until well combined.

Step 5

Pour the batter into the lined tin and bake for 1–1¼ hours or until a bamboo skewer comes out almost clean, stand the cake in the tin for at least 2 hours before turning onto a wire rack to cool completely.

Step 6

FROSTING - slowly beat all ingredients together in the bowl of a stand mixer or using a electric hand mixer until well combined and spread over cake onece fully cool.

Tips & Variations


No special items needed.

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