• 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
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.
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.
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.
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.
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.