Easy Orange & Poppyseed Cake (Gluten Free)
Recipe: #18175
March 21, 2015
Categories: Desserts, Cakes, Orange, Australian, Birthday, Brunch Easter, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, more
"A lovely cake that is so simple to make. Served with yoghurt make for a wonderful dessert. You may like to omit the icing sugar and just use the rind topping, if so the rind of 2 oranges may be needed."
Original is 10-12 servings
Ingredients
- STICKY ORANGE SYRUP
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Nutritional
- Serving Size: 1 (139.3 g)
- Calories 405.3
- Total Fat - 22.3 g
- Saturated Fat - 7.8 g
- Cholesterol - 100.2 mg
- Sodium - 141.1 mg
- Total Carbohydrate - 41.8 g
- Dietary Fiber - 1.8 g
- Sugars - 37.4 g
- Protein - 11.9 g
- Calcium - 75 mg
- Iron - 1.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
Step 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. (The cake will not rise much).
Step 3
Stand the cake for 5 minutes before turning out onto a cooling rack.
Step 4
For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
Step 5
Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
Step 6
Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.
Tips
No special items needed.
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