This recipe was originally made with white flour and white caster sugar. I substituted the white flour for wholemeal and the caster sugar for maple syrup and the end result tastes the same but it is much healthier. Enjoy 🙂
Orange & Poppy Seed Cake
- 2 large organic oranges (peeled and diced)
- 175 g quality butter
- 3 large eggs
- 1/2 cup maple syrup
- 2 cups wholemeal flour
- 2 teaspoons baking powder
- 1 teaspoon bi carb soda
- 1 tablespoons poppy seeds
This cake is made using a food processor. Place diced oranges into processor and pulse until smooth (there will still be some chunks or orange – don’t stress this is fine). Add butter, eggs, maple syrup, flour, baking powder and bi carb and process until smooth (3-5 minutes depending on processor). Add poppy seeds and pulse until evenly spread through batter. Pour batter into a non stick baking tin ( I still spray with organic canola oil to make sure it doesn’t stick ) and bake in a 180 degree oven for 40-45 minutes.
If you are wanting to have this cake as a dessert pour half a cup of maple syrup into a small saucepan. Allow to simmer until reduced by half. Gently brush maple syrup over the top of the warm cake just before serving. It is also delicious with a dollop of whipped marscapone cheese.