ORANGE ALMOND & POPPY SEED CAKE, MILLIE'S
This cake is simply orange sunshine goodness. And it's gluten free, too ! It is a dense, moist cake that is perfect with just the glaze. Hubby really likes this one. I have been playing around with gf recipes since I have a friend who is gluten intolerant. WE eat it just because it is so darn delicious ! *note* This cake does not rise high, so don't be alarmed, lol. :)
Provided by Millie Johnson @BISCUITMAKR
Categories Cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350F. Melt butter and set aside. Zest oranges then juice and strain them. You'll need 1 tsp. zest for the cake and 1/2 tsp. for the glaze. Reserve 1/4 c. of the orange juice for the glaze also.
- In large bowl, combine white rice flour, almond flour and baking powder and stir to mix. Now add 1/2 cup orange juice, eggs, 1 tsp. orange zest, 1/2 tsp. poppy seeds, 1/2 c. buttermilk or thinned kefir, maple syrup, and vanilla. Stir to mix well.
- Take a brush and brush a 10 1/2 inch spring-form pan with some of the melted butter, then sprinkle some extra rice flour onto the pan to lightly dust the bottom and sides.
- Now add the rest of the melted butter into the batter, a little at a time, stirring between additions. Beat with mixer on med. high for 1 minute. Pour into pan, smooth then bake for 40- 45 minutes or until light golden brown. (it will look like cornbread)
- Remove from oven and let set in pan 5 minutes. Release, then turn onto plate, then invert onto serving plate. (this puts the top back on top) Let cool a little.
- ~~~~~~~~ GLAZE ~~~~~~~~~ In little pot add in 1/4 cup orange. Over medium heat, reduce by half. In small bowl add powdered sugar then pour in reduced orange juice. If too thick add a tad of milk or water, or a wee bit more orange juice (if you had some left over).
- Pour glaze over cake and spread with a smooth knife. (Cake can be slightly warm.) Sprinkle the 1/2 tsp. orange zest and a little poppy seeds over the glaze to garnish. Enjoy !
EASY ORANGE AND POPPYSEED CAKE
Make and share this Easy Orange and Poppyseed Cake recipe from Food.com.
Provided by Tisme
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
- Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
- Stand the cake for 5 minutes before turning out onto a cooling rack.
- For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
- Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
- Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.
MY EASIEST CAKE RECIPE (FAMILY FAVORITE) | CLAIRE SAFFITZ
Steps:
- Oven @ 350
- Butter large Bundt pan
- Add all dry ingredients in mixxing bowl
- Add all wet ingredients to dry ingredients
- Mix for 2 or a few more minutes
- Pour into pan
- Bake 1:15 to 1:30 hrs. depending oven
ALMOND POPPY SEED CAKE
This is great recipe that has been a tradition of the family for many Christmas's. Although it can be made any time of year. I normally do not use the glaze, because it is not needed. However, I have included the complete recipe.
Provided by Lab Chef
Categories Quick Breads
Time 1h30m
Yield 2 loafs
Number Of Ingredients 16
Steps:
- In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
- Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
- Bake at 350 F for 1 hour.
- While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
- Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
- Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
- Let cool on cooling rack for 3-6 hours.
- Refrigerate for up to a week or freeze for 3 months.
Nutrition Facts : Calories 3896.9, Fat 186.6, SaturatedFat 28.8, Cholesterol 304.6, Sodium 2226.5, Carbohydrate 522.5, Fiber 8.8, Sugar 364.8, Protein 38.8
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