The intensity of orange in this vegan orange poppyseed cake recipe is the hero flavour distinct from all other cake recipes. Boiling the oranges infuses the orange flavour inside out . The whole orange including the skin goes into the cake along with poppyseeds to create a theatrical colour, flavour and texture show. The recipe is gluten-free and dairy free. It may seem like a bit of work if you’re making it for the first time but will be worth the time and effort. You will want to go back to it often for a dessert as it’s nutritious and delicious.
Orange Poppyseed Cake
Ingredients
- 3 medium oranges washed
- 6 flax eggs 6tbsp flax eggs soaked ½ cup water
- 250 gm caster sugar
- 3 tbsp sugar for sprinkling
- 250 gm ground almonds aka almond meal
- ¼ cup poppy seeds
- 1 tsp baking powder
- A pinch of salt
- ¼ cup of coconut oil
- Icing sugar for dusting
Instructions
- Preheat the oven to 350 F to 180 C
- Place two oranges in a saucepan and add enough water to submerge them. Bring to boil on high heat, then cover with a lid and simmer for approximately 45 minutes or until a knife or skewer easily pierces through the skin.
- Thinly slice the third orange and set aside.
- Remove the oranges from the water and allow to cool. Cut them into halves to remove the seeds.
- Cut the oranges into big chunks and blitz them in a food processor and blitz them into a fine paste.
- Grease a 9-inch springform pan and line the base with a parchment (baking) paper circle.
- Mix all dry ingredients almond meal, baking powder and salt in a bowl.
- Beat the flax eggs and sugar with an electric mixer until pale and fluffy. Add in citrus puree and whisk until well combined.
- Gradually mix the dry ingredients with the flax egg and orange mixture, ¼ at a time until a thick batter is formed.
- Pour the batter into the cake pan and spread the thin orange slice over the top and sprinkle with the saved 3 tbsp of sugar.
- Bake for 50 to 60 minutes until the skewer test comes clean in the middle of the cake.
- Allow the cake to cool completely in the tin. Then open the spring form tin and carefully flip the cake on to a plate and remove the bottom, flip back out on to another plate or cake stand.
- Dust with icing sugar
Video
Notes
Reduce the sugar quantity to 200gm if you prefer less sweetness in cakes
Process crush whole almonds to make almond meal or use store bought almond meal
Sprinkle candied orange peel for extra intensity of orange
Nutrition
Serving: 12g
