THE DAIRY KITCHEN
Easy Orange and Poppyseed Cake
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 55 MINS
A gluten free moist orange cake, delicious served with a dollop of thick cream.
Cake1 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
Sticky Orange Syrup1 orange
1/2 cup water
1/2 cup white sugar
pure icing sugar, for dusting
pure cream, for serving
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.
- For the cake, process orange in a food processor until pureed. Add remaining cake ingredients and process until smooth.
- 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.
- 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.
- Drizzle warm syrup over cool cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.