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!
Published:
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
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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).
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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.
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Step 3
Remove the boiled oranges from the pot and blend the entire orange into a pulp using a food processor.
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Step 4
In a separate bowl beat the eggs and sugar together.
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Step 5
Add the orange pulp, cinnamon and poppy seeds.
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Step 6
Fold in the ground almonds, baking powder and flour, and mix well.
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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.
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Step 8
Bake for around 45 minutes at 170 C (370 F).
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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.
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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.
