Orange, Macadamia and Christmas Fruit Mince Cake
Description
(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.
INGREDIENTS
400g-450g (2) oranges (washed and dried) 200g unsalted butter (diced and at room temperature) Orange Christmas Fruit Mince 310g (2 cups + 1 tbsp) sifted icing sugar 1/4 tsp vanilla paste {or 1 tsp vanilla extract} 4 eggs (separated) 125ml (1/2 cup) milk) |
400g (2 + 3/4 cups) blanched macadamias {preferably NZ grown as they will be fresher} (well toasted but not too brown and finely ground in a food processor) pinch table salt Syrup 50ml (3 tbsp + 1 tsp) juice of 1 orange 30ml (2 tbsp) dark rum 1 tsp light-flavoured honey such as Tawari (warmed till runny) |
· 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.
Orange Christmas Fruit Mince
(makes 570g)
INGREDIENTS
65g (1/3 cup + 2 tbsp) sultanas 65g (1/2 cup) currants 65g (1/4 cup less 1 tbsp) raisins 35g (6-7) dates (softened in hot water) 30g (6-7) dried apricots 36g (3 tbsp) brown sugar |
15ml (1 tbsp) brandy 70g (1) banana (mashed) 100g (2/3 cup) peeled, grated apple 50g (1/4 cup) drained, crushed unsweetened pineapple 1 tbsp orange zest |
· Use immediately or store refrigerated in an airtight container for up to 2 months.