(makes one 25cm round cake)

(serves 12-16)

This extremely moist gluten-free cake is fulsome and tasty. Designed to eat cold but if you wish serve warm. If you enjoy cream accompany with softly whipped cream flavoured with vanilla.

· Preheat oven to 180°C.

· Line the base and sides of a 25cm round cake tin with baking paper and grease the sides well with baking spray or melted butter.

· Slice 1 orange very thinly and arrange a decorative circle on the base just around the cake tin edge. This will leave a circle in the centre of the cake. Finely grate the zest of the remaining orange.

· Spoon Orange Christmas Fruit Mince onto the orange slices leaving the centre space free and gently spread to cover evenly.

· Place butter, 250g (1 + 2/3 cups) of the icing sugar, vanilla paste {or extract} and orange zest into the bowl of an electric mixer fitted with a ‘K' beater. Mix till mixture is creamy and pale.

· Add egg yolks, one at a time, beating between additions till thoroughly combined.

· Add milk and ground macadamias and mix well.

· Into a clean bowl place egg whites, remaining icing sugar and salt. Whisk till egg whites are stiff and glossy looking. Add one-third of the egg whites to the cake mixture and fold through. Add remaining egg whites and gently fold into cake mixture.

· Pour into prepared cake tin, over top of Orange Christmas Fruit Mince and the centre circle.

· Place into preheated oven. Bake for 35 minutes, then cover with aluminium foil and bake for a further 25-30 minutes or till cake springs back when pressed in the centre.

· Remove cake from oven and leave in tin for 20 minutes to partly cool.

· To make syrup: Into a small jug place orange juice, rum and honey and stir to combine.

· Turn cake out onto a flat tray with orange slices facing up. Pour syrup over cake.

· Serve immediately or place in a lidded container for up to four days stored in a cool place.

(makes 570g)

· Use immediately or store refrigerated in an airtight container for up to 2 months.