Vickys Orange Poppy Seed Cake, GF DF EF SF NF

Name: How to cook Vickys Orange Poppy Seed Cake, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Orange Poppy Seed Cake, GF DF EF SF NF

My sister makes a gorgeous orange poppy seed cake but of course Jack can never have any because he's allergic to most of the ingredients she uses. I reworked her recipe for our Dads birthday today so we could all enjoy some and it didn't last very long with my kids around!

Ingredient

Food ration :

12 servings

Cooking time :

1 mins

275 grams

gluten free or plain flour (2 cups)

2 tsp

baking powder

200 grams

granulated sugar

1 tsp

xanthan gum if using gf flour

65 grams

sunflower spread / butter (1/4 cup)

240 ml

full fat coconut milk

1 tbsp

fresh orange juice

1 tsp

vanilla extract

1 tsp

orange zest

30 grams

poppy seeds (1/4 cup)

175 grams

icing / powdered sugar

75 grams

sunflower spread / butter

Cooking instructions

* Step 1

Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8" round cake tin

* Step 2

Sift the flour into a stand mixer bowl. Add the baking powder, sugar, xanthan gum, sunflower spread, coconut milk, orange juice & vanilla and mix together on a medium speed for a few minutes until the batter is smooth and silky

* Step 3

If using gluten free flour you'll need to let the batter rest 10 minutes after beating then mix again adding in more coconut milk to adjust the consistency, up to 3 tablespoons. The mixture should be a little bit thinner than normal cake batter

* Step 4

Stir in the orange zest and poppy seeds until evenly distributed

* Step 5

Pour into the lined tin and bake for 55 - 60 minutes until risen, pulled in from the sides of the tin and nicely domed. Insert a toothpick in the middle to test it's cooked through, it will come out clean when done

* Step 6

Invert it onto a wire rack and let it cool completely

* Step 7

For the frosting, cream the icing sugar and butter together until pale and fluffy. Mix in the orange juice to thin the consistency then stir in the orange zest