Gluten-Free Orange & Ginger Loaf Cake
Recipe: #37312
July 31, 2021
Categories: Desserts, Cakes, Snacks, Orange, Baby Shower, Birthday, Game/Sports Day, Picnic Potluck, Oven Bake, Gluten-Free, Vegetarian, Flour, Butter/Margarine, Kosher Dairy, more
"From one of our national supermarkets."
Original is 12 servings
Ingredients
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- FOR LEMON CREAM CHEESE FROSTING
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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 by Step Method
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
No special items needed.
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