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Orange And Poppy Seed Bundt Cake

Orange And Poppyseed Bundt Cake

This decadent Orange and Poppy Seed Bundt Cake is made with gluten-free almond flour and topped with a dairy-free cashew glaze bursting with citrus flavour.

Ingredients

For the cake:

For the glaze:

Instructions

  1. For the cake, place orange, eggs, date paste and vanilla to a high-speed blender or food processor and blend until smooth and creamy.
  2. In a bowl, combine the almond flour, poppy seeds and baking powder.
  3. Add the orange and egg mixture to the flour and mix well until fully combined.
  4. Pour the batter into a greased bundt cake pan.
  5. Bake for 35 minutes at 175 – 180°C (fan-forced).
  6. For the glaze, add all ingredients a to a high-speed blender or food processor and blend until smooth and creamy.
  7. Add 1-2 tablespoons of water to create a slightly runnier glaze or omit the water if you would like a thick glaze.
  8. When ready to serve, spread glaze over cake, slice and enjoy immediately.

Notes

Tip: It’s best to let cake cool down, before applying the glaze.

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