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From Our Kitchen Orange & Poppyseed Cake

Recipe by Chef Kim Brennan

"This cake recipe combines two of my favourites: the orange and almond base with a zesty lemon drizzle icing, while the poppy seeds add a delightful texture. Gluten free, this cake ticks all the boxes for me, and is such a simple recipe that anyone can make!"


2 large oranges

6 eggs

220g granulated sugar

250g almond meal

1tsp baking powder

1tbl spoon vanilla extract

4tsp poppy seed



1 cup icing sugar

2T lemon juice

1T orange juice

Your choice of edible flowers, dried fruit, lemon zest to decorate



First step, place oranges in a pot, cover with cold water, and bring to the boil. Simmer for 30mins, then completely drain the water off. Repeat this process 3 times. Then put aside to slightly cool.


Once cool roughly chop the whole oranges, remove any pips, then process with a stick blender or robot coup until you get a crushed orange texture. Put aside.


Preheat oven to 170 and prepare cake tin. We suggest a 20cm tin, lined with oven paper.


In a large mixing bowl add 6 eggs (room temperature) and whisk for 2-3 minutes until light and fluffy. Slowly whisk in vanilla extract, granulated sugar, mix for again 2-3 mins.


Then pour half the egg mixture over the oranges and stir in with a spatula. For the other half add the almond meal and baking powder and mix with whisk until just combined.


Then combine the 2 batters along with the poppyseeds, and carefully pour into greased cake tin. Bake for 60minutes in fan forced oven at 170 degrees.


Take out and let cool for 5-10mins in the tin, then turn onto a cake rack to completely cool.


For the icing combine all ingredients, adding juices slowly until you reach a thick drizzle consistency.


Pour onto cake and spread evenly.


Decorate with your choice of edible flowers, dried fruit, lemon zest.


Cut and enjoy!