Gluten Free Recipe - Orange Poppy Seed Cake Recipe

Gluten Free Recipe

Delicious and Easy Gluten Free Dairy Free Orange and Poppy Seed Recipe 

 

Okay I'm pretty excited about this recipe and as it was almost all gone this morning I managed to quickly snap a couple of pictures  to show you (please excuse them the baby monkey was trying to steal the tablecloth as I snapped them) and those who cook gluten free will attest it's difficult to get a gluten free cake cake that doesn't sink in the middle isn't easy and whilst this one did sink a tiny bit it rose beautifully.

Ingredients
1/3 cup poppy seeds
3/4 cup warm dairy free milk (we use soy)
1 cup caster sugar
3 eggs
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.]

icing
remaining orange rind
2 cups icing sugar
1/4 cup dairy free spread, melted
3 tablespoons boiling water

Method
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.

To make icing
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 ;)

Happy Baking


Queen of the Monkeys xx