Recipe: Perfect Vickys Orange Poppy Seed Cake, GF DF EF SF NF

Vickys Orange Poppy Seed Cake, GF DF EF SF NF. Great recipe for Vickys Orange Poppy Seed Cake, GG DF EF SF NF. My sister makes a gorgeous orange poppy seed cake but of course Jack can never have any because he's allergic to most of the ingredients she uses. I reworked her recipe for our Dads birthday today so we could all enjoy some.

This cake is allergy friendly. enjoy. This recipe for flourless poppy seed cake makes a gluten-free and amazingly moist cake, with a great crunchy texture from the poppyseeds. Orange Poppy Seed Cake - Rich and moist, full of citrus flavor and enough poppy seeds to satisfy a poppy seed lover. You can have Vickys Orange Poppy Seed Cake, GF DF EF SF NF using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Orange Poppy Seed Cake, GF DF EF SF NF

1. It's 275 grams of gluten free or plain flour (2 cups).
2. Prepare 2 tsp of baking powder.
3. You need 200 grams of granulated sugar.
4. You need 1 tsp of xanthan gum if using gf flour.
5. It's 65 grams of sunflower spread / butter (1/4 cup).
6. You need 240 ml of full fat coconut milk.
7. Prepare 60 ml of fresh orange juice.
8. It's 1 tsp of vanilla extract.
9. You need 1 tsp of orange zest.
10. It's 30 grams of poppy seeds (1/4 cup).
11. Prepare of Orange Buttercream.
12. You need 175 grams of icing / powdered sugar.
13. You need 75 grams of sunflower spread / butter.
14. Prepare 1 tbsp of fresh orange juice.
15. It's 1 tsp of orange zest.

Buttery base and light poppy seed Poppy seed cream. Bring milk and poppy seeds to a boil and stir occasionally until all the milk is absorbed. Remove from the heat and let it cool. Combine flour, baking soda, baking powder, salt and poppy seeds, stirring well.

Vickys Orange Poppy Seed Cake, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8" round cake tin.
2. Sift the flour into a stand mixer bowl. Add the baking powder, sugar, xanthan gum, sunflower spread, coconut milk, orange juice & vanilla and mix together on a medium speed for a few minutes until the batter is smooth and silky.
3. If using gluten free flour you'll need to let the batter rest 10 minutes after beating then mix again adding in more coconut milk to adjust the consistency, up to 3 tablespoons. The mixture should be a little bit thinner than normal cake batter.
4. Stir in the orange zest and poppy seeds until evenly distributed.
5. Pour into the lined tin and bake for 55 - 60 minutes until risen, pulled in from the sides of the tin and nicely domed. Insert a toothpick in the middle to test it's cooked through, it will come out clean when done.
6. Invert it onto a wire rack and let it cool completely.
7. For the frosting, cream the icing sugar and butter together until pale and fluffy. Mix in the orange juice to thin the consistency then stir in the orange zest.
8. Spread evenly on top decorate with some extra orange zest.
9. Makes 1 layer of cake. Cake recipe and frosting recipe can both be doubled and split between 2 x 8" tins.

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