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Categories:
flour baking powder sugar xanthan sunflower coconut milk orange juice vanilla orange zest poppy seeds sugar sunflower orange juice orange zest
Viewed: 44 - Published at: a year agoIngredients
- 275 grams gluten free or plain flour (2 cups)
- 2 tsp baking powder
- 200 grams granulated sugar
- 1 tsp xanthan gum if using gf flour
- 65 grams sunflower spread / butter (1/4 cup)
- 240 ml full fat coconut milk
- 60 ml fresh orange juice
- 1 tsp vanilla extract
- 1 tsp orange zest
- 30 grams poppy seeds (1/4 cup)
- 175 grams icing / powdered sugar
- 75 grams sunflower spread / butter
- 1 tbsp fresh orange juice
- 1 tsp orange zest
Method
- Preheat the oven to gas 4 / 180C / 350F and grease & line an 8" round cake tin
- 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
- 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
- Stir in the orange zest and poppy seeds until evenly distributed
- Pour into the lined tin and bake for 55 - 60 minutes until risen, pulled in from the sides of the tim and nicely domed.
- Insert a toothpick in the middle to test it's cooked through, it will come out clean when done
- Invert it onto a wire rack and let it cool completely
- 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
- Spread evenly on top decorate with some extra orange zest
- Makes 1 layer of cake.
- Cake recipe and frosting recipe can both be doubled and split between 2 x 8" tins
