Orange Poppyseed cake.

Name: Orange Poppyseed cake.
Prep time: 10 min
Cook time: 25 min
Yield: 6 serves
Ingredients: 250 ml almond milk; 1 Tablesp orange zest; 60 ml orange juice; 80 ml oil; 150 gm caster sugar; 20 ml vinegar, white; 280 gm flour. plain; 20 gm poppyseeds; 1 tsp baking soda; 2 gm salt, fine; 1 teaspoon vanilla, optional; 20 ml orange juice; 30 gm icing sugar, pure or mixture

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6 serves
Course
Cake, Brunch
Cuisine
Australian

Orange Poppyseed cake.

Iris Warren

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This is a lovely cake made with pantry staples. It doesn't even require eggs!

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Ingredients

Servings

Orange Cake

250 ml almond milk 1 cup, use any unsweetened milk| 8.45 fl oz
1 Tablesp orange zest or 1 to 2 oranges
60 ml orange juice 3 Tablsp, you'll need 1 whole orange|2.02 fl oz
80 ml oil 1/3 cup olive or any kind of oil |2.70fl oz
150 gm caster sugar 3/4 cup sugar | 5.30 oz
20 ml vinegar, white 1 tablsp | 0.67 fl oz
280 gm flour. plain 2 cups | 9.87oz
20 gm poppyseeds 2-3 tablsps or chopped nuts or seeds| 0.70oz
1 tsp baking soda
2 gm salt, fine 1/2 tsp
1 teaspoon vanilla, optional 5 ml/ 0.17fl oz

Orange drizzle

20 ml orange juice 1 Tablespoon | 0.67fl oz
30 gm icing sugar, pure or mixture 3 tablspoons | 1.05oz

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Instructions

Orange cake

Set the oven to 170 C. Line an 8in/ 20 cm tin with parchment paper
Mix the flour, baking soda, poppyseeds, salt together until combined (by stiring or by whisk)
Mix the milk, oil, vanilla, sugar, zest and orange juice together. Whisk to combine. Add the vinegar to the liquids and whisk or stir together just before combining with the dry ingredients. The vinegar will react with the other ingredients to facilitate a rise in the cake.
Stir the cake until only just combined ( it can become tough)
Pour into the prepared tin and bake straight away. Bake for approxximately 25 minutes or until a skewer inserted into the cake comes out clean.
Cool until the cake tin is cool enough to be touched. Run a knife around the edges of the cake and turn out. Cool completely

To make the icing

Pour the orange juice into a smalll bowl or cup and stir in the icing sugar untill a nice thickinsh consistency thet you can almost spread. You may need a little extra icing sugar
The cake will cook with a domed top. I like to cut off the dome and leave a nice flat cake. The cake can be turned over so that the bottom is the top. I sometimes trim with scissors if the edges are slightly browned. drizzle with orange icing. I used sopme of the cut off cake bits to decorate the top.
This is one of my favourite cake to eat as a snack. It doesn't taste sweet and just seems to get more orangy and moist as days go by.

Notes

Use more orange zest for more orange flavour
The cake cake can be stirred together easily making it a great one for camping or holday cabins
The few ingredients make it very adaptable. This could be lemon or mandarin. You can use any oil you like or any milk for that matter.
Yhe vinegar in the cake reactes with the bicarb soda causing a chemical reaction that acts a little bit like the puff that eggs create. Once you add the vinegar put into the oven straigh away.
The cake is not big. You'll finish it and want another.