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THE DAIRY KITCHEN

Easy Orange and Poppyseed Cake

By THE DAIRY KITCHEN

Serves 8
Difficulty Medium
Preparation 20 MINS
Cooking 55 MINS
Incredibly easy to make, this gluten free orange cake is fabulous with or without the stick orange syrup accompanied by a dollop of thick cream, creme fraiche or tangy Greek-style yoghurt.

Ingredients

Cake

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 cream, creme fraiche or Greek-style yoghurt, for serving
Handy Tips
This cake does not rise much and is very dense and moist in texture. This cake keeps well for a few days, stored in an airtight container.

Method

  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 (160°C fan forced) 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 orange syrup, peel the rind from orange into long straight segments and finely julienne. 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. Cool until just warm. 
  4. Drizzle warm syrup over cool cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.

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