Almond, Orange, Red Back Ginger Cake

Recipe provided to us by Grzegorz Janecki

Red Back Australian Ginger

Alpinia caerulea ‘Atherton’

Ingredients

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

Filling:
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

Garnish:
Orange peel/zest
Almond flakes
Candied orange peel

Method

  • 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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