Orange and Poppy Seed Cake – Gluten Free

Orange and Poppy Seed Cake – Gluten Free


Oranges – 2

Eggs – 3 large

Caster Sugar – 215 grams

Almond Meal / Almond Flour – 300 grams

Baking Powder – 1 teaspoon

Poppy Seeds – 2 teaspoons


Wash the oranges. Put the oranges into warm water in a saucepan, skins on, and bring to a rolling boil. Once boiling, cook for 15 minutes. Drain the water and add luke-warm water to the pot again, with the oranges in, and bring to the boil. Once boiling cook for another 15 minutes. Drain the water and chop the oranges, skins and all, coarsely. Put them into a food processor and create a thick chunky paste. Set the paste aside. In a medium mixing bowl beat the eggs and sugar until they are well combined and creamy looking. Add the almond meal, baking powder, poppy seeds, and orange paste. Combine all of the ingredients well using a spatula or wooden spoon. Turn the mixture out into a greased, not floured, 22cm round spring-form tin. [I always put baking paper at the bottom of cake tins.] Bake in the oven at 160C for about 1 hour and 20-30 minutes. The cake will brown slowly and do the skewer test to make sure you are cooked. You might have to bake for a further 15 minutes, this will depend on your oven. This is a cake to be eaten cold so you may think it is undercooked when you try to eat it warm, cool the cake to room temperature, then refrigerate before eating. Serve with yoghurt, cream, or ice cream. Decorate with icing sugar and orange zest.