Gluten-Free Orange & Ginger Loaf Cake
July 31, 2021
Categories: Desserts, Cakes, Snacks, Dairy, Fruit, Orange, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Baby Shower, Birthday, Entertaining, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Weeknight Meals, Electric Mixer, Oven Bake, Gluten-Free, Vegetarian, Flour, Butter/Margarine, Kosher Dairy more
"From one of our national supermarkets."
- FOR LEMON CREAM CHEESE FROSTING
- 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
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.
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.
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.
Sift the flour and spices over the white chocolate mixture and fold in with the almond meal until well combined.
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.
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.