Allergy free calypso orange poppy seed sponge cake recipe

Ingredients

• 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

Icing

• Juice of ½ an orange, judge as you go
• 1 cup icing sugar
• 200g plain goat’s cheese, crumbled
• 1 tsp poppy seeds

Method

• 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.

Icing

• 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.

Note

• Keep cool or the icing will melt.