Real Recipes From Real Home Cooks ®

orange almond & poppy seed cake, millie's

★★★★★ 1
a recipe by
Millie Johnson
Valley Head, AL

This cake is simply orange sunshine goodness. And it's gluten free, too ! It is a dense, moist cake that is perfect with just the glaze. Hubby really likes this one. I have been playing around with gf recipes since I have a friend who is gluten intolerant. WE eat it just because it is so darn delicious ! *note* This cake does not rise high, so don't be alarmed, lol. :)

★★★★★ 1
serves 8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For orange almond & poppy seed cake, millie's

  • 3-4
    naval oranges for juicing and zesting
  • 1 1/2 c
    white rice flour
  • 1 c
    almond flour
  • 2 tsp
    baking powder
  • 3/4 c
    fresh squeezed orange juice, reserve 1/4c. for glaze * zest before juicing
  • 1 1/2 tsp
    orange zest *reserve 1/2 tsp. for glaze
  • 1 stick
    melted butter (4oz.)
  • 1/2 c
    buttermilk or thinned kefir
  • 4 lg
  • 3/4 c
    pure maple syrup
  • 1 tsp
    pure vanilla extract
  • 1/4 c
    orange juice, fresh
  • 1/3 c
    powdered sugar (more or less)
  • 1/2 tsp
    orange zest and a sprinkle of poppy seeds for garnish

How To Make orange almond & poppy seed cake, millie's

  • 1
    Preheat oven to 350F. Melt butter and set aside. Zest oranges then juice and strain them. You'll need 1 tsp. zest for the cake and 1/2 tsp. for the glaze. Reserve 1/4 c. of the orange juice for the glaze also.
  • 2
    In large bowl, combine white rice flour, almond flour and baking powder and stir to mix. Now add 1/2 cup orange juice, eggs, 1 tsp. orange zest, 1/2 tsp. poppy seeds, 1/2 c. buttermilk or thinned kefir, maple syrup, and vanilla. Stir to mix well.
  • 3
    Take a brush and brush a 10 1/2 inch spring-form pan with some of the melted butter, then sprinkle some extra rice flour onto the pan to lightly dust the bottom and sides.
  • 4
    Now add the rest of the melted butter into the batter, a little at a time, stirring between additions. Beat with mixer on med. high for 1 minute. Pour into pan, smooth then bake for 40- 45 minutes or until light golden brown. (it will look like cornbread)
  • 5
    Remove from oven and let set in pan 5 minutes. Release, then turn onto plate, then invert onto serving plate. (this puts the top back on top) Let cool a little.
  • 6
    ~~~~~~~~ GLAZE ~~~~~~~~~ In little pot add in 1/4 cup orange. Over medium heat, reduce by half. In small bowl add powdered sugar then pour in reduced orange juice. If too thick add a tad of milk or water, or a wee bit more orange juice (if you had some left over).
  • 7
    Pour glaze over cake and spread with a smooth knife. (Cake can be slightly warm.) Sprinkle the 1/2 tsp. orange zest and a little poppy seeds over the glaze to garnish. Enjoy !