Easy Orange & Poppyseed Cake (Gluten Free)
Created by Tisme on March 21, 2015
- Servings: 10-12
- Prep Time: 20m
- Cook Time: 1h
- Recipe #18175
Ingredients
- 1 large (7 1/4 ounce) whole orange (roughly chopped)
- 125 grams butter (melted)
- 1 1/2 cups almond meal
- 3/4 cup caster sugar
- 1/2 cup poppy seed
- 3 eggs
- STICKY ORANGE SYRUP
- 1 to 2 (7 to 14 ounces) whole orange (your preference)
- 1/2 cup water
- 1/2 cup granulated sugar (white)
- Icing sugar, for dusting
- Pure cream, for serving
How to Make
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Step 1: Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
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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).
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Step 3: Stand the cake for 5 minutes before turning out onto a cooling rack.
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Step 4: For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
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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.
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Step 6: Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.