If someone had told me yesterday that I would be trying out one of those 'blending whole boiled oranges for a cake' recipes, I would have probably reassured them that I would never, ever do that, yet I found myself doing exactly that this morning in search of the perfect light and refreshing tea cake.
By Jove, I think I've got it.
Citrussy and sweet with copious amounts of crunchy poppy seeds - quite the ideal afternoon snack, even if I do say so myself.
By Jove, I think I've got it.
Citrussy and sweet with copious amounts of crunchy poppy seeds - quite the ideal afternoon snack, even if I do say so myself.
The whole oranges really give the cake a rounded flavour and a unique texture, and the rich, nutty ground almonds are beautifully dense.
I simply couldn't resist.
Orange Poppyseed Cake
by
Prep Time: 20 minutes
Cook Time: 60 minutes + 30 minutes
Ingredients (serves 8-10)
- - 2 1/2 cups ground almonds (260g)
- - 2 whole oranges
- - 3 small bananas
- - 1 tsp baking powder
- - 3 tbsp poppy seeds
- - 3 tbsp maple syrup
Instructions
Preheat the oven to 175 degrees. Wash the oranges thoroughly, then place in boiling water and boil for an hour. Let them cool, then cut into segments and remove the seeds. Place in a food processor, add the bananas and the maple syrup, and blitz until a smooth paste is formed. In a separate bowl, stir together the ground almonds, baking powder, and poppy seeds. Stir in the orange and banana paste, then place into an 8-inch round cake tin. Bake for 30-35 minutes or until golden brown. Let cool, then release from the tin, slice, and serve. Enjoy!
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