1/3 cup poppy seeds
3/4 cup warm dairy free milk (we use soy)
1 cup caster sugar
2 cups self raising flour, sifted ( or 2 cups plain flour and 1tablespoon baking powder)
3/4 cup dairy free spread
1 1/2 tablespoons finely grated orange rind (need 3 teaspoons for cake) 3 decent sized oranges should give you this much
[note: We use our own concoction of flours (rice, potato, soya, chickpea and tapioca) for a plain gluten free flour mix and add 1/2 a metric tablespoon of baking powder per cup of flour to make it self raising flour However this is our preference and using a prepared Gluten Free mix from the supermarket will be just as good.]
remaining orange rind
2 cups icing sugar
1/4 cup dairy free spread, melted
3 tablespoons boiling water
Preheat oven to a moderate 180 C, grease your cake tin (I like to use baking paper I've scrunched up and wet under the tap to line my baking trays and cake tins)
Combine poppy seeds and warm milk in small bowl and set aside for 15 minutes.
Place caster sugar, eggs, flour, butter and rind into a large bowl. Add the poppy seed mixture and beat with electric beaters on low until combined. Increase to medium speed and beat for 3 mins or until the mixture is thick and pale.
Pour mixture evenly into cake tin, bake for 50 mins or until skewer comes out clean. (keep an eye on this recipe in our old oven was 50 mins but in our mini oven which is temperamental it was only in for about 35mins.) Leave cake in tin for 10mins then turn out onto wire rack.
Melt butter and then place in bowl with icing sugar, remaining rind and boiling water. Mix to make a soft icing, then drizzle over warm cake,
Serve and enjoy, ours is almost gone lucky I took photos this morning ;)
Queen of the Monkeys xx