Orange, Almond & Poppyseed Cake
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Orange, Almond & Poppyseed Cake
Method
Place the whole oranges in a saucepan, cover with water, and boil for 2 hours, topping up the water as needed. Remove from the water and allow to cool. Cut the oranges into quarters, remove any pips, and puree the oranges using a food processor.
Preheat the oven to 160°C (fan-forced). Line a 22 cm cake tin with baking paper.
In a mixing bowl, whisk together the caster sugar and eggs until combined. Add the orange puree and whisk again.
Fold in the almond meal, baking powder, and poppyseeds with a spatula.
Pour the batter into the prepared cake tin and bake for 60 minutes, or until a skewer inserted comes out clean.
Serve dusted with icing sugar and fresh orange segments.
