Orange & Poppy Seed Cake

Saturday, July 5, 2014


I stand corrected on the after-effects of detoxification, gone are the cravings so no more constant snacking, the spiralling sugar fixes are gone and drinking copious amounts of water is much easier these days. My energy levels are up and I've turned over a new leaf with early to bed and all that. Early risings are not as unpleasant shall I dare mention. The plumbing appears to be working like clockwork. Feeling lighter... did you say? Well there is definitely a spring in my step. Maybe I will revisit the detox program in 12 months time. Feeling pious of body that first weekend I felt I owed myself a big fat reward, bring on the cake. The lemony millet muffins of a few months back have been transformed to an orange and poppy seed version.

Gosh I do adore poppy seed cakes. It's seriously more bourgeois than having plain old orange cake, plain has it's days too but throw some poppy seeds in next time and voila, suddenly you've got some attention. To my friends in the United Arab Emirates (UAE) I saw packets of Bob's Red Mill poppy seeds on the shelves at Lulus today, a smile lit up my face. Patience gets rewarded eventually. I have used whole wheat pastry flour here, hard to come by if you happen to live in Australia and the UAE so substitute away. On a side note I have in the past purchased pastry flour here but that source has long since dried up. So my supplies have been hauled in from my recent trip to the US, the foodies out there will understand.




Orange & Poppy Seed Cake
I used a fairly long glass loaf dish as I'm changing my bakeware over from aluminium. A smaller dish would be ideal to achieve a nice looking rise.


1 3/4 cup wholewheat pastry flour
scant 1/4 cup poppy seeds
1 tsp baking powder
3/4 tsp bicarbonate soda
Pinch of salt
1 tbsp lemon juice
1/2 cup orange juice (about 2 oranges)
Grated zest of 2 oranges
1/2 cup maple syrup
1/4 cup rice milk
1/4 cup coconut milk
1/3 cup macadamia nut or coconut oil plus more for greasing

Thick orange glaze
1/4 cup orange juice
1 tbsp marmalade (like St Dalfour jams)
2 tsp kudzu


Preheat the oven to 180 degrees celsius/350 degrees fahrenheit.

Lightly grease your baking dish/tin with the oil and line with baking parchment paper.

Place the flour, poppy seeds, baking powder, baking soda and salt in a mixing bowl and whisk together. In a separate bowl, mix the lemon juice, orange juice, orange zest, maple syrup, rice milk, coconut milk and macadamia nut (or coconut) oil. Add this to the dry ingredients and stir until just combined. Leave to sit for 10 minutes, this will firm up the wet batter.

Spoon the batter into the dish/tin. Bake for approximately 30-35 minutes (mine cooked faster as it was a long loaf pan) or until a skewer when inserted comes out clean. Remove from the oven and let it cool for 5 minutes in the tin before turning out on a wire rack to cool completely.

To make the glaze heat the orange juice and marmalade in a saucepan bringing it to the boil. Mix the kudzu with 2 teaspoons of water until dissolved. Add the kudzu to the saucepan and whisk continuously until the glaze thickens and becomes clear. Remove from the stove and brush the top of the cake with the glaze. Enjoy.





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