Wednesday, June 13, 2012

Allergy free calypso orange poppy seed sponge cake recipe

  • Fine zest of 1 orange
  • 1 ½ cup caster sugar 
  • 2 cups Orgran self-raising flour 
  • 2 tbsp poppy seeds 
  • 100g Nuttlex, melted 
  • 1/3 cup goat’s milk
  • 1 tsp vanilla essence
  • 4 tsp Orgran No Egg, whisked with 150mls water until thick
  • Juice of ½ an orange, judge as you go
  • 1 cup icing sugar
  • 200g plain goat’s cheese, crumbled
  • 1 tsp poppy seeds

  • Preheat oven to 180°C/160°C fan-forced.
  • Grease a cake pan.
  • Line the base and sides with baking paper. 
  • Place the orange rind, sugar, flour, poppy seeds in a large bowl.
  • In another bowl whisk together the melted Nuttlex, vanilla essence and goat’s milk.
  • Slowly combine them both, stirring all the while.
  • Fold in the No Egg mixture.
  • Spoon mixture into prepared pan.
  • Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean (cover the cake loosely with foil if over-browning during cooking).
  • Remove from oven.
  • Stand the cake in the pan for 5 minutes.
  • Once the cake is completely cooled, beat the juice, sugar and goat’s cheese in a bowl until smooth. If you still taste too much goat's cheese in the mix then a drop or two of vanilla essence may help.
  • Using a knife or spatula, spread the icing over the cake.
  • Sprinkle the poppy seeds over the top.
  • Refrigerate for an half an hour to an hour to allow the icing to set.

  • Keep cool or the icing will melt.

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