Orange, Macadamia and Christmas Fruit Mince Cake

  • Orange, Macadamia and Christmas Fruit Mince Cake

Orange, Macadamia and Christmas Fruit Mince Cake


(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.


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


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)


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

· Place sultanas, currants, raisins, dates and apricots into food processor fitted with a metal blade and pulse to roughly chop all the dried fruits.
· Transfer chopped fruit to a bowl and add brown sugar, brandy, banana, apple, pineapple and orange zest. Stir well.

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