Gluten-Free Orange & Ginger Loaf Cake

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.