ORANGE, ALMOND AND POPPY SEED CAKE

Dairy Free

Gluten & Grain Free

Serves: 12-15

Prep time: 20 mins

Cooking time: 2 hours

Ingredients

  • 3 large oranges
  • 8 large eggs
  • 8 medjool dates
  • 300g almond meal, blanched
  • 1 tsp vanilla extract
  • 1 tsp pink rock salt
  • 1 cup poppy seeds
  • TOPPING
  • 250g dairy free cream cheese
  • 2 tbsp dairy free butter, I use Nuttelex
  • juice of ½ orange
  • 2 tbsp natvia, or other sweetener
  • ½ cup flaked almonds

Method

  • Place oranges into a large saucepan, and cover with cold water.
  • Bring to the boil, and simmer for 1 hour, remove from water and cut into quarters.
  • When cool remove seeds.
  • Preheat oven to 160ºC, and grease a bundt tin.
  • Place dates into blender, and blend until a paste.
  • Add oranges and beat to combine well, scraping sides of bowl down.
  • Add eggs one at a time, beating after each one.
  • Add almond meal, vanilla and salt and mix to combine, stir in poppyseeds.
  • Pour cake batter into prepared tin, and bake for 1 hour until cooked. (test with a skewer).
  • Remove from oven and stand for 5 minutes before inverting onto cooling wire rack.
  • Make frosting by beating cream cheese and butter until smooth.
  • Put orange juice and natvia into jug and heat in microwave for 45 seconds.
  • Pour juice into butter mix and beat well.
  • Spread over cake when cool, chill in fridge.
  • Roast almonds until golden, and then decorate over frosting.
  • Serve with coconut yoghurt.

Notes


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