Cake seems to be a bit of a theme around these parts lately. Most references come down to the fact that I love to eat cake. But who doesn't, right? Cake would definitely make a feature in my final meal on earth, healthy or not. Since pretty much cutting all wheat from my diet cake has presented a bit of a dilemma for me. But because I am always motivated by the promise of cake I wouldn't let this stop me. The result? The healthy equivalent of an Orange and Poppy Seed Cake. Much like a sponge cake, but wheat-free, refined sugar-free, and incredibly versatile... it can also be made dairy-free, gluten-free and vegan if you so wish! The orange gives it a lighter feel than most dense gluten-free bakes and the poppy seeds ... well, they look pretty!
Healthy Orange and Poppy Seed Cake
300g ground almonds
100g spelt flour (replace with ground almonds to be gluten-free)
1 tsp baking powder
½ tsp bicarbonate soda
100g organic butter/coconut oil
1 large orange
3 large eggs (use chia seed eggs* if vegan)
125ml honey/maple syrup
3 tbsp poppy seeds
140g raw, unsalted cashews (preferably soaked for 4+ hours and drained)
1 tsp vanilla powder
1½ tbsp honey/maple syrup
- Preheat oven to 180C
- Combine the ground almonds, poppy seeds, baking powder, bicarbonate soda and salt in a large bowl and set aside.
- Heat the butter/oil in a saucepan on low heat with the honey/maple syrup until melted. remove from the heat.
- Grate the zest of the orange into the honey and oil mixture.
- Juice the orange and add the juice to the mixture.
- Combine the honey and oil mixture with the dry ingredients and eggs, stirring thoroughly.
- Grease and line a deep 8inch cake tin and pour in the batter.
- Bake for 30-40 minutes or until golden ad cooked through. If the cake begins to burn cover with foil.
- Remove the tin from the oven and allow it to cool for 30 minutes before removing the cake from the tin.
- Combine the frosting ingredients in a blender and blend on high until completely smooth. Adjust the sweetness to taste.
- Cover the cooled cake with frosting and sprinkle with poppy seeds before serving.
*For 3 chia seed eggs combine 3tbsp chia seeds with 9tbsp water and leave for 15 minutes to set.
**if you're feeling decadent (and are dairy tolerant) then mascarpone and vanilla make a fab alternative frosting.