Almond, Orange, Red Back Ginger Cake

Recipe provided to us by Grzegorz Janecki

Red Back Australian Ginger

Alpinia caerulea ‘Atherton’


200g blanched almonds (dry weight), soaked overnight and drained
100g dates

500g blanched almonds (dry weight), soaked overnight and drained
Pulp and zest of 4 oranges (separate it)
4 tsp of dried red back ginger
Juice of 1 lemon
¾ cup agave syrup
¾ cup melted coconut oil
1tsp vanilla extract
pinch of salt

Orange peel/zest
Almond flakes
Candied orange peel


  • Line a 23cm round tart tray with baking paper
  • Blend ingredients for base to rough paste. Spread evenly over tray base
  • Blend almonds for filling with orange pulp, lemon juice and half of the orange zest to a smooth consistency. Add water to thin if required.
  • Add remaining filling ingredients (apart from the orange zest) and blend again.
  • Mix in remaining orange zest.
  • Pour over the base, level and garnish.
  • Freeze for 24hours. Take out 10-15 minutes before serving.


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