This gluten-free cake can be prepared a day ahead and stored — without the whipped cream — in an airtight container in the refrigerator. It may start to ooze a little but is still delicious. It may also be frozen.
70g each: blanched almonds, pistachio nuts
100g dark chocolate, chopped
50g each: crystallised ginger, red glacé cherries, mixed peel
4 room-temperature egg whites
1 cup caster sugar
Preheat the oven to 160°C. Line a 20-cm spring-form cake pan with baking paper.
Roughly chop the nuts, chocolate, ginger and cherries. Combine with the mixed peel.
Beat the egg whites, until stiff. Gradually beat in the caster sugar. Fold in the nut mixture.
Spoon into the prepared pan. Bake for 25-30 minutes until lightly golden and the mixture starts to leave the sides of the pan. Cool.
Great served topped with whipped cream and fruit or nuts. Serves 6-8.