Orange pulp cake recipe with cinnamon, poppy seeds and almonds

1 hour 30 minutes
Makes one cake

This delicious orange cake from the Good Vibes Cookbook created by Jane and Myles Lamberth is gluten free!

September 4, 2018 at 8:51 am

You’d be surprised how many food products in your cupboard use orange pulp as a filler – it’s great for thickening things up. Don’t be put off using pulp – it’s easy to make and the result is a lovely moist cake. A gluten-free, dairy-free and guilt-free afternoon treat.

Recipe from the Good Vibes Cookbook by Jane and Myles Lamberth, published by Orca Publications, priced £17.99.

Ingredients

Oranges 3, juiced
Eggs 6
Caster sugar 250g
Ground cinnamon 1 tsp
Poppy seeds 1 tbsp
Ground almonds 250g
Gluten free flour 1 tbsp, (you can also use plain flour)
Baking powder 1 tsp
Lemon 1, juiced
Sugar 2 tbsp
Creme fraiche to serve

Method

Step 1

Begin by boiling up 2 whole oranges for around 25 minutes. Keep them just submerged in a deep pot by placing a bowl on top to keep them under the water (so the bowl is sitting in the pot).
Step 2

Discard the water half way through boiling and refill with fresh, hot water – this removes the bitterness out of the peel (as the oils go into the water). However, if you love a good bitter marmalade, you can skip this part and keep the water.
Step 3

Remove the boiled oranges from the pot and blend the entire orange into a pulp using a food processor.
Step 4

In a separate bowl beat the eggs and sugar together.
Step 5

Add the orange pulp, cinnamon and poppy seeds.
Step 6

Fold in the ground almonds, baking powder and flour, and mix well.
Step 7

Pour into a well oiled and lined baking tin – use one of the springform ones so you can easily remove the cake at the end.
Step 8

Bake for around 45 minutes at 170 C (370 F).
Step 9

Check with a skewer – it should come out clean when dipped into
the cake.
Step 10

While the cake is baking, boil up the juice of 1 orange and 1 lemon with the 2 tbsp of sugar. If you have one, place a cinnamon stick in the pot. Boil for 3 minutes until slightly reduced.
Step 11

Pour this syrup over the warm cake, remove from tin and enjoy with a blob of crème fraîche.