Orange pulp cake recipe with cinnamon, poppy seeds and almonds
- Makes one cake
This delicious orange cake from the Good Vibes Cookbook created by Jane and Myles Lamberth is gluten free!
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.
Recipe from the Good Vibes Cookbook by Jane and Myles Lamberth, priced £17.99 and available here.
