Orange And Poppy Seed Cake Grain Gluten And Sugar Free Recipes

ORANGE AND POPPY SEED CAKE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
• In a large mixing bowl, add flour, baking powder, salt, sugar, poppy seeds and orange zest. Stir briefly to combine.
• In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
• Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined - but be careful not to over mix. Spoon batter into prepared tin.
• Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
• To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add sugar, 1 cup at a time, and continue to beat until smooth.
• Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.

ORANGE AND POPPY SEED CAKE - GRAIN, GLUTEN AND SUGAR FREE

Steps:

• Place the oranges in a medium saucepan, cover with cold water, bring to a boil and simmer for 2 hours. Occasionally turn the oranges and check whether the water requires topping up, ensuring the fruit is covered with water at all times.
• Drain the oranges and set aside to cool. Once they are at room temperature, split them open and remove any seeds.
• Preheat oven to 160C. Grease a 23cm springform cake tin and line the base and sides with baking paper.
• Place the oranges, including the skins, in a large food processor and puree them.
• Blend the eggs into the orange mixture one at a time, and then add the honey, vanilla and salt. Whip in the food processor for a couple of minutes before adding the almond meal, and then stir through the poppy seeds.
• Pour the cake batter into the tin and bake for 1 hour and 10 minutes, or until cooked through.
• To make the topping, simmer the honey with 1/4 cup of water in a small saucepan for a few minutes until syrupy. Add the orange zest and cook for two more minutes.
• Pour the syrup and zest over the warm cake.
• Let the cake cool before you slice it. Serve with creme fraiche, thick cream or sheeps yoghurt.

SIMPLE ORANGE POPPY SEED CAKE

Steps:

• Preheat the oven to 350°F, and lightly coat a 9"-round springform pan with nonstick cooking spray. Alternatively, line a standard 9"-round cake pan with foil, and lightly coat with nonstick cooking spray.
• To prepare the cake, whisk together the flour, orange zest, poppy seeds, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the honey and orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
• Spread the batter into the prepared pan. Bake at 350°F for 21-24 minutes or until a toothpick inserted into the center comes out clean and the center feels firm to the touch. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Just before serving, prepare the drizzle by stirring together the stevia and milk in a small bowl. Transfer the glaze to a zip-topped bag, cut off a tiny corner, and drizzle on top of the individual slices of cake.