It has been quite some time since I last baked with oranges. This time I wanted a nut free recipe and one that I did not have to boil the oranges before baking. Now I’m seriously questioning why I haven't done this one before. These have so much flavour and a lovely tender cake crumb.
I baked mine using my USA pan mini bundt tin and made 24 little Bundts with this recipe. You can also use a 20cm (8") pan to make this recipe, just grease and line the cake pan with baking paper and extend the cooking time to 50-60 minutes.
Jump to Recipe
Little Orange Poppy Cakes
3 eggs, room temperature
250 grams caster sugar
275 grams gluten free self raising flour
100 grams butter, softened
100 grams sour cream
300 grams naval orange, washed and cut into pieces (with the rind, but remove the seeds)
1 tablespoon poppy seeds
Juice of an orange
100 grams icing sugar
Preheat oven to 175°C
Prepare a muffin or mini cake pan by brushing with melted butter
In a food processor, process the whole orange until it is almost pureed
Place the sugar and eggs in a large bowl and beat with a mixer until light, fluffy and resembles thick cream
Add the flour to the egg mixture little at a time, alternating with the softened butter
Mix until completely blended, then gently mix in the sour cream
Add the pureed orange and poppy seeds to the batter and fold until evenly combined
Fill the prepared mini cake tin to approximately ⅔ to the top of each cup
Bake for 18-20 minutes (depending on your oven)
Test with a skewer to ensure the orange cake is done before removing from the oven.
Allow to cool for about 5 minutes, then turn out onto a rack to cool.
Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a minute in the microwave, just until the liquid has a syrupy consistency.
Spoon or brush over the top of the cake and allow to cool completely before cutting