Ingredients
• Cooking oil spray, for greasing
• 1 large orange
• 1 cup mixed dried fruit
• 125g glacé ginger
• 2 tsp mixed spice
• 1 tsp baking powder
• 250g almond meal
• 6 eggs
• 1 cup caster sugar
• 1 1⁄4 cups pure icing sugar, sifted
• 10g butter, melted
• Finely grated zest and juice of 1 extra orange
• 125g crystallised ginger, finely chopped
Method
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Preheat oven to 170°C. Grease a 22cm round cake tin with cooking oil. Line base and side with baking paper, so paper extends 2cm above tin.
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Finely grate orange zest into a large bowl. Set aside. Remove white pith from orange and discard. Put orange flesh in a food processor and process until smooth. (You will need 1 cup.) Add to zest. Process dried fruit and ginger until finely chopped. Add to orange. Add spice, baking powder and almond meal. Stir to combine.
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Put eggs in the bowl of an electric mixer. Beat until firm peaks form. Add caster sugar and beat on high for 5 minutes or until glossy and thick and sugar has dissolved (see Cook’s tip, above). Using a large metal spoon, fold egg mixture into fruit mixture, in 3 batches, until just combined. Spoon into prepared tin.
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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.
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Put icing sugar, butter and orange zest in a bowl and stir to combine. Add orange juice, 1 tsp at a time, until icing reaches desired consistency. Spread icing on top of cake. Sprinkle crystallised ginger in a circle on top of cake. Serve.