Orange Poppy Seed Cakes
Author: Wholesome Patisserie
Recipe type: Cake, Gluten Free
Prep time:
Cook time:
Total time:
Serves: 5 small loaves
- 2 Tbsp butter, melted
- 1¼ cups gluten free all purpose flour, I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’
- 2 tsp baking powder
- ½ cup caster sugar
- Grated zest of 1 large orange
- 1 Tbsp poppy seeds
- ½ cup fresh orange juice
- 2 eggs, room temperature
- 1 tsp vanilla
- 1 Tbsp icing sugar, for dusting
- Preheat oven to 180ºC (356ºC). Grease a mini cake loaf pan with coconut oil or butter. Set aside.
- Melt butter first and then set aside to cool slightly.
- In a large mixing bowl, combine flour, baking powder, sugar, orange zest and poppy seeds, mix well.
- Pour in orange juice, eggs, vanilla and the melted butter.
- Whisk ingredients together until combined and smooth, do not over-mix.
- Evenly distribute batter into greased loaf pan, filling each approx. ¾ of the way up.
- Bake 15-20 minutes or until a skewer inserted into the middle comes out clean. The cakes should be set and spring back when gently pressed.
- Remove from oven and cool in pan for 10 minutes.
- Gently remove cakes by carefully running a butter knife around the edge to lift each out.
- Transfer cakes to a wire rack to cool completely.
- Dust with icing sugar to serve.
- Enjoy!
Store cakes in an airtight container, in the pantry or refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/orange-poppy-seed-cakes/
3.5.3226