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Orange & Poppy Seed Cake

Orange & Poppy Seed Cake

Serves 8
Preparation time 10 minutes
Cooking time 3¾ hours (slow cooker) or 1¼ hours (oven)

INGREDIENTS
200g (7 oz/2 cups) almond meal
(ground almonds)
120 g (4¼ oz/1 cup) quinoa flour
2½ teaspoons baking powder
4 tablespoons poppy seeds
finely grated zest and juice of 2 oranges – you need 250 ml (9 fl oz/1 cup) juice
125 ml (4 fl oz/½ cup) light olive oil
130 g (4¾ oz/½ cup) Greek-style yoghurt
185 ml (6 fl oz/¾ cup) honey
1 teaspoon vanilla extract
3 eggs, lightly beaten
Candied oranges and syrup
juice of 1 large orange
4 tablespoons honey
1 large orange, thinly sliced

METHOD

In the slow cooker
1 Grease the slow cooker and line with baking paper. Cover the lid of the slow cooker with a clean tea towel, securing the corners around the knob with string or an elastic band – this is to prevent condensation dripping onto the cake as it cooks.
2 Combine the almond meal, flour, baking powder and poppy seeds in a large bowl.
3 In another bowl, whisk together the orange zest and juice, oil, yoghurt, honey, vanilla and eggs, then gradually whisk into the almond meal mixture to make a batter.
4 Pour the cake batter into the slow cooker and cook on low for 3 hours until a skewer inserted into the centre comes out clean.
5 Turn off the slow cooker but leave the cake in it for another 30 minutes.
6 For the candied oranges and syrup, put the orange juice and and honey in a small, non-reactive pan. Bring to the boil, then reduce the heat to medium. Add the orange slices and cook for 5 minutes each side until the oranges shrink and caramelise.
7 Carefully remove the cake and top with the candied oranges and syrup.

In the oven
1 Preheat the oven to 180°C (350°F/Gas 4) and grease and line a 24 cm (9½ in) cake tin.
2 Combine the almond meal, flour, baking powder and poppy seeds in a large bowl.
3 In another bowl, whisk together the orange zest and juice, oil, yoghurt, honey, vanilla and eggs, then gradually whisk into the almond meal mixture to make a batter.
4 Pour the cake batter into the tin and bake for 55 minutes until a skewer inserted into the centre comes out clean. Cover the cake with foil if it browns too quickly.
5 For the candied oranges and syrup, put the orange juice and and honey in a small, non-reactive pan. Bring to the boil, then reduce the heat to medium. Add the orange slices and cook for 5 minutes each side until the oranges shrink and caramelise.
6 Carefully turn out the cake and top with the candied oranges and syrup.

Orange & Poppy Seed CakeRecipes and Images from Whole Food Slow Cooked by Olivia Andrews, published by Murdoch Books.

Written by TheCarousel

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