Many years ago I was living in the inner Sydney suburb of Enmore. On Enmore Road was a fantastic little cake shop – the sort that actually makes cakes on the premises instead of just selling glazed crap with fake cream and trans-fat oils.
Anyway, that was where I first had Orange Poppy Seed cake, which if I recall was A$15 for a double-decker 30cm diameter cake. So it was just obvious that we would need to re-create a vegan version of that if for no other reason than Enmore Road is now a 24 hour flight away.
Like the Chocolate Cake, this too has passed the vigorous “Non vegan visiting children” test with flying colours.
- 1 ½ cups plain flour (organic, stoneground, white flour – preferably NOT “strong” flour which is used primarily for bread making)
- ¾ cup sugar
- 2 tspn baking powder
- ¼ tspn salt
- 1 ½ tabs poppy seeds
- ½ cup almond meal (or finely chopped almonds)
- ¾ cup soy milk
- 2 tspn orange extract
- Zest of 1 orange
- ¼ cup olive oil
- Egg replacer, equal to one egg (or use an egg if you eat them)
- Preheat oven to moderate temperature (180˚C).
- In a bowl, stir together the flour, sugar, baking powder, salt, poppy seeds, and almonds.
- Add the soy milk, orange extract, zest, oil and egg replacer (or egg) and stir together gently until “just mixed”.
- Pour into a lightly oiled 8-inch cake pan
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Ice the cake with icing made with icing sugar and using only some juice from the orange as the liquid.