Homemade Orange And Poppy Seeds Cake
A simple and easy to bake orange and poppy seeds loaf cake is perfect for lovers of zesty flavours. It's light and not too sweet, perfect for those of you who prefer a treat which doesn't leave you feeling like you've overindulged afterwards.
Servings: 10 slices
Calories: 390kcal
Equipment
- Mixer or food processor
Ingredients
For the cake
- 150 g Dairy free unsalted butter (melted)
- 200 g Unrefined golden caster sugar
- 2 Eggs (medium or large)
- 200 g Gluten & wheat free plain white flour
- 1 tbsp Gluten free baking powder
- 4 tbsp Poppy seeds
- 3 Orange zest
- 1 tsp Orange essence
- 1 Pinch of salt
- 3 tbsp Soya milk (optional, can be substituted with water)
For the zest crystals
- 100 ml Water
- 3 tbsp Caster sugar
- 2 tbsp Orange zest
Instructions
- Preheat the oven to 180°C~356°F. Then grease and line a loaf tin.
- Place the butter and sugar into a mixer and pulse for a few minutes until light and fluffy. Add the eggs one at a time, and mix well.
- Mix the flour, baking powder and poppy seeds into another mixing bowl. Gradually add to the butter, sugar and egg mix and continue pulsing until well combined.
- Then toss the orange zest (reserving some for the top), orange essence, soya milk and salt and mix until you get a smooth mixture.
- Carefully pour the mixture into the prepared tin. Bake for 40-50 minutes or until cooked when tested with a skewer.
- In the meantime, in a saucepan, bring to a boil 100 ml water and 3 tbsp sugar until the sugar is dissolved. Add the orange zest. Stir until the zest crystallises and remove from the heat.
- Remove the cake from the oven and allow it to cool down for 10 minutes before decorating with the orange zest crystals on the top. Serve warm or cold.
- Enjoy!
Nutrition
Calories: 390kcal
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