HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Little Orange Poppy Cakes

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

Recipe

Little Orange Poppy Cakes


Ingredients

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


Directions

  • 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

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