Hi, I am Joana. Today, I will show you a way to make vickys orange poppy seed cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Orange Poppy Seed Cake Recipe
Vickys Orange Poppy Seed Cake is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Vickys Orange Poppy Seed Cake is something that I have loved my whole life. They are fine and they look wonderful.
To be with this particular recipe, we have to prepare a few ingredients. You can cook vickys orange poppy seed cake using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vickys Orange Poppy Seed Cake:
- Get 275 grams gluten free or plain flour (2 cups)
- Make ready 2 tsp baking powder
- Take 200 grams granulated sugar
- Prepare 1 tsp xanthan gum if using gf flour
- Get 65 grams sunflower spread / butter (1/4 cup)
- Prepare 240 ml full fat coconut milk
- Get 60 ml fresh orange juice
- Prepare 1 tsp vanilla extract
- Make ready 1 tsp orange zest
- Get 30 grams poppy seeds (1/4 cup)
- Get Orange Buttercream
- Take 175 grams icing / powdered sugar
- Take 75 grams sunflower spread / butter
- Get 1 tbsp fresh orange juice
- Take 1 tsp orange zest
Steps to make Vickys Orange Poppy Seed Cake:
- Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8" round cake tin
- Sift the flour into a stand mixer bowl. Add the baking powder, sugar, xanthan gum, sunflower spread, coconut milk, orange juice & vanilla and mix together on a medium speed for a few minutes until the batter is smooth and silky
- If using gluten free flour you’ll need to let the batter rest 10 minutes after beating then mix again adding in more coconut milk to adjust the consistency, up to 3 tablespoons. The mixture should be a little bit thinner than normal cake batter
- Stir in the orange zest and poppy seeds until evenly distributed
- Pour into the lined tin and bake for 55 - 60 minutes until risen, pulled in from the sides of the tin and nicely domed. Insert a toothpick in the middle to test it’s cooked through, it will come out clean when done
- Invert it onto a wire rack and let it cool completely
- For the frosting, cream the icing sugar and butter together until pale and fluffy. Mix in the orange juice to thin the consistency then stir in the orange zest
- Spread evenly on top decorate with some extra orange zest
- Makes 1 layer of cake. Cake recipe and frosting recipe can both be doubled and split between 2 x 8" tins
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