Gluten-free orange and ginger loaf cake

Ingredients

• 200 g unsalted butter, chopped
• 200 g good-quality white chocolate, chopped
• 100 g (½ cup, firmly packed) dark brown sugar
• 250 ml (1 cup) freshly squeezed orange juice
• 2 large, free-range eggs, at room temperature
• 150 g (1 cup) gluten free self-raising flour
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 225 g (1½ cups) almond meal

Lemon cream cheese frosting

• 250 g cream cheese, softened
• 75 g unsalted butter, softened
• 1 tsp vanilla bean paste
• 280 g (2 cups) icing sugar
• 1 tbsp lemon juice
• orange zest, to serve

Standing time: 2 hours 20 minutes

Instructions

1. Preheat the oven to 180°C. Grease a 13 cm x 21 cm loaf tin with melted butter or spray with cooking oil, then line with baking paper.
2. Place the butter, chocolate, sugar and orange juice in a heavy-based saucepan. Stir over medium-low heat for 5 minutes or until the chocolate is melted and smooth. Transfer to a large bowl and set aside for 20 minutes or until cool.
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. Sift the flour and spices over the white chocolate mixture and fold in with the almond meal until well combined.
4. 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.

Photography by Adam Liaw.

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