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Whole Orange & Poppyseed Cake

By Alice Nicholls

Whole-orange-poppy-seed-cake-Alice-Nicholls
  • 6-8 servings
  • Prep - 15 mins
    Cooking - 1 hour 20 mins
  • Total - 1 hour 35 mins
Whole-orange-poppy-seed-cake-Alice-Nicholls

This dainty teacake comes from Alice Nicholls. For other teacakes just like grandma used to make only sugar free, check out  

Servings: 6-8
Preparation: 15 mins
Cooking: 1 hour 20 mins

Tags: , , , , , , ,

Ingredients

  • 1 whole orange.
  • 3 eggs.
  • 1 3/4 cup almond meal.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon bicarbonate of soda.
  • 1 tablespoon rice malt syrup (or to taste).
  • 1/3 cup macadamia oil.
  • 1 teaspoon vanilla bean paste.
  • 3 tablespoons poppyseeds.

Coconut orange icing

  • 1 cup coconut cream.
  • 2 tablespoons orange juice.
  • 1 teaspoon rice malt syrup.
  • 1 tablespoon coconut oil, melted.

Directions

1. Preheat oven to 160C and grease a 20cm round cake tin.

2. Boil your orange in a small pot of simmering water with the lid on for 30 minutes. Cool completely. Cut each end off and process the whole orange in the food processor.

3. Add remaining ingredients to your food processor and process until all combined. Pour into cake tin and bake in oven for about 40 minutes, or until the cake springs back to the touch and does not feel ‘wet’ in the centre.

4. Remove and cool the cake completely before turning out of the tin and icing.

For the coconut orange icing:

5. Melt the coconut oil in a small heatproof bowl over a pot of simmering water. Cool slightly and add coconut cream, rice malt syrup and orange juice.

6. Place in the fridge until it cools completely and spread onto the cool cake with a spatula. You can get a smooth top by using the bottom, flat side, of a fork’s ‘prongs’, smoothing the icing by running them back and forth over the top.


Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Alice Nicholls Whole Orange and Poppyseed Cake

This dainty teacake comes from Alice Nicholls. For other teacakes just like grandma used to make only sugar free, check out

Ingredients

  • 1 whole orange.
  • 3 eggs.
  • 1 3/4 cup almond meal.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon bicarbonate of soda.
  • 1 tablespoon rice malt syrup (or to taste).
  • 1/3 cup macadamia oil.
  • 1 teaspoon vanilla bean paste.
  • 3 tablespoons poppyseeds.

Coconut orange icing

  • 1 cup coconut cream.
  • 2 tablespoons orange juice.
  • 1 teaspoon rice malt syrup.
  • 1 tablespoon coconut oil, melted.

Directions

1. Preheat oven to 160C and grease a 20cm round cake tin.

2. Boil your orange in a small pot of simmering water with the lid on for 30 minutes. Cool completely. Cut each end off and process the whole orange in the food processor.

3. Add remaining ingredients to your food processor and process until all combined. Pour into cake tin and bake in oven for about 40 minutes, or until the cake springs back to the touch and does not feel ‘wet’ in the centre.

4. Remove and cool the cake completely before turning out of the tin and icing.

For the coconut orange icing:

5. Melt the coconut oil in a small heatproof bowl over a pot of simmering water. Cool slightly and add coconut cream, rice malt syrup and orange juice.

6. Place in the fridge until it cools completely and spread onto the cool cake with a spatula. You can get a smooth top by using the bottom, flat side, of a fork’s ‘prongs’, smoothing the icing by running them back and forth over the top.

Note