Orange, Almond & Poppy Seed Cake
INGREDIENTS
- For the cake:
- 1/3 cup poppy seeds
- 3/4 cup milk
- 190g butter softened
- 1 tablespoon orange rind, finely grated
- 3/4 cup caster sugar
- 3 large eggs
- 1 cup almond meal
- 1 cup gluten free plain flour
- 1 teaspoon baking powder`
- 1/2 cup freshly squeezed orange juice
- For the syrup:
- 3/4 cup sugar
- 1 cup freshly squeezed orange juice
- 2-3 tablespoons shredded orange rind
METHOD
Preheat oven to 160 degrees Celsius and grease and line a 20cm round
cake tin.
Place poppy seeds and milk in a bowl, stir and set aside.
Beat butter, orange rind and sugar in an electric mixer until light and creamy. Gradually add
eggs and beat well.
Turn off electric mixer and add almond meal, gluten free flour, orange juice and the milk and poppy seed mix to bowl. Stir to combine. Spoon into the prepared tin and bake for an hour or until cooked when tested with a skewer.
Make the syrup 15 minutes before the cake is due to come out of the oven.
Combine sugar, orange juice and orange rind in a saucepan and heat slowly until sugar is dissolved. Increase heat and boil for around 5 minutes or until the mixture has reduced
by half.
When the cake is cooked, remove from the oven
and slowly spoon most of the syrup over the cake
so it can soak in. Retain a little syrup to serve with
the cake.
MATCHING WINE
Slightly more floral than our other Italian ...
