Vickys Orange Poppy Seed Cake, GF DF EF SF NF
Vickys Orange Poppy Seed Cake, GF DF EF SF NF

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys orange poppy seed cake, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Orange Poppy Seed Cake, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Vickys Orange Poppy Seed Cake, GF DF EF SF NF is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vickys orange poppy seed cake, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Orange Poppy Seed Cake, GF DF EF SF NF:
  1. Take 275 grams gluten free or plain flour (2 cups)
  2. Get 2 tsp baking powder
  3. Take 200 grams granulated sugar
  4. Make ready 1 tsp xanthan gum if using gf flour
  5. Prepare 65 grams sunflower spread / butter (1/4 cup)
  6. Take 240 ml full fat coconut milk
  7. Get 60 ml fresh orange juice
  8. Make ready 1 tsp vanilla extract
  9. Make ready 1 tsp orange zest
  10. Make ready 30 grams poppy seeds (1/4 cup)
  11. Make ready Orange Buttercream
  12. Take 175 grams icing / powdered sugar
  13. Take 75 grams sunflower spread / butter
  14. Get 1 tbsp fresh orange juice
  15. Get 1 tsp orange zest
Instructions to make Vickys Orange Poppy Seed Cake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8" round cake tin
  2. Sift the flour into a stand mixer bowl. Add the baking powder, sugar, xanthan gum, sunflower spread, coconut milk, orange juice & vanilla and mix together on a medium speed for a few minutes until the batter is smooth and silky
  3. If using gluten free flour you'll need to let the batter rest 10 minutes after beating then mix again adding in more coconut milk to adjust the consistency, up to 3 tablespoons. The mixture should be a little bit thinner than normal cake batter
  4. Stir in the orange zest and poppy seeds until evenly distributed
  5. Pour into the lined tin and bake for 55 - 60 minutes until risen, pulled in from the sides of the tin and nicely domed. Insert a toothpick in the middle to test it's cooked through, it will come out clean when done
  6. Invert it onto a wire rack and let it cool completely
  7. For the frosting, cream the icing sugar and butter together until pale and fluffy. Mix in the orange juice to thin the consistency then stir in the orange zest
  8. Spread evenly on top decorate with some extra orange zest
  9. Makes 1 layer of cake. Cake recipe and frosting recipe can both be doubled and split between 2 x 8" tins

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