Anna Polyviou Gluten Free Orange & Poppy Seed Cake

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Gluten Free Orange & Poppy Seed Cake - Recipe by Anna Polyviou

Serves: 4
Prep time: 1 hour and 15 minutes
Cooking time: 45 minutes
Tools: Whisk, blender attachment 

Ingredients

Cake

  • 1 orange, segmented
  • 2 eggs
  • 160g caster sugar
  • 200g almond meal
  • 5g baking powder, sifted
  • 10g poppy seeds

To finish

  • 1 whole passionfruit
  • 1 whole orange

Passionfruit Curd

  • 1 egg
  • 40g caster sugar
  • 30ml passionfruit juice
  • 10ml lemon juice
  • 60g unsalted butter (softened) 

Method

Passionfruit curd:

  1. Whisk the sugar and egg together using your Kenwood Chef Sense kitchen machine.
  2. In a small sauce pan bring passionfruit juice to the boil, then pour half into the egg and sugar mix. Whisk well and once incorporated, pour the mixture back into saucepan and return to the heat
  3. Whisk until curd starts to thicken, making sure to continue whisking so it doesn’t scramble
  4. Remove from the heat and allow to slightly cool before whisking in the softened butter 

Orange cake:

  1. Place the orange segments in a medium saucepan and cover with water, allow to simmer for one hour (top up water if required) 
  2. Remove orange segments from water with a slotted spoon and transfer into blender attachment. Blitz until smooth. Allow to cool
  3. Place eggs and caster sugar into the Chef Sense mixing bowl with the whisk attachment and whisk on high speed until mixture is light and fluffy
  4. Reduce speed and gradually add in the sifted baking powder and almond meal
  5. Once incorporated, change to the folding attachment, then add in the pureed orange and the poppy seeds
  6. Grease four glass 125 ml mason jars with butter. Spoon mixture into four jars and bake at 160C for 15 minutes
  7. Once cooled, top the cakes with a spoonful of passionfruit curd, along with orange segments and passionfruit flesh 

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