Flourless Orange, Ginger & Almond Fruitcake

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!