Easy Orange and Poppyseed Cake


Serves 8
Difficulty Medium
Preparation 20 MINS
Cooking 55 MINS
A gluten free moist orange cake, delicious served with a dollop of thick cream.



1 large orange (skin on), roughly chopped
125g butter, melted
1 1/2 cups almond meal
3/4 cup caster sugar
1/2 cup poppy seeds
3 eggs

Sticky Orange Syrup

1 orange
1/2 cup water
1/2 cup white sugar
pure icing sugar, for dusting
pure cream, for serving
Handy Tips
Tip: This cake does not rise much and is very dense and moist in texture. This cakes keeps well for a few days, stored in an airtight container.


  1. For the cake, process orange in a food processor until pureed. Add remaining cake ingredients and process until smooth.
  2. Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. Stand for 5 minutes before turning out onto a cooling rack to cool completely.
  3. For sticky oranges, peel rind from orange into long straight segments, finely julienne rind. Combine sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmer for 10 minutes until syrupy and orange rind is translucent.
  4. Drizzle warm syrup over cool cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.

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