Whole Orange & Poppyseed Cake

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.

• 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