This delicious gluten-free cake is fragrant with traditional flavours and very quick to put together. See below for serving suggestions
INGREDIENTS
1 cup good-quality fruit mince (see Cook’s note)
75 grams whole roasted almonds, finely chopped
½ cup dried cranberries, roughly chopped
150 grams butter, very soft but not melted
150 grams brown sugar
2 teaspoons ground mixed spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract finely grated zest
1 large orange and 1 large lemon
1/3 cup orange juice
2 large eggs, size 7
2 tablespoons whisky
150 grams ground almonds (almond meal)
50 grams brown rice flour
1 tablespoon baking powder
½ teaspoon sea salt
1/3 cup slivered almonds (optional)
Whisky Cream Cheese Icing
100 grams butter, very soft but not melted
250 grams cream cheese, at room temperature
2½ cups icing sugar, sifted
2 tablespoons whisky
METHOD
Equipment: Grease an 18cm springform cake tin and line the base with baking paper. Cut a 60cm-long piece of baking paper and fold it into thirds lengthways. Use this three-layered paper to line the sides of the greased tin.
Preheat the oven to 150°C.
Place all the ingredients down to and including the whisky, in a large bowl and whisk together. The mixture will look a little curdled. Combine the ground almonds, flour, baking powder and salt then add to the fruit mix. Stir together then tip into the tin. If you’re not icing the cake, scatter the almonds over the top.
Bake for 80 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 30 minutes then remove and place on a wire rack to cool completely.
Makes 1 cake
Serving suggestions: Leave the cake plain and dust with icing sugar or top with Whisky Cream Cheese Icing (see right) and toasted almonds. We also topped it with Candied Citrus Peel; you can find the recipe on the dish website.
Cook's note: Jars of fruit mince can be found in the baking aisle at food stores and the roasted almonds, ground almonds, slivered almonds and cranberries can be found in the loose bins.
Whisky Cream Cheese Icing: Beat together the butter and cream cheese until soft and pale. Add the icing sugar and beat to combine then mix through the whisky. Refrigerate until ready to use.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.