Orange Almond and Poppy Seed Cake

This is a lovely moist cake that keeps well, freezes well, and is a great gluten and dairy-free dessert (when made purely with ground almonds). Delicious served with caramelised oranges or poached seasonal fruits. We don’t presently make a wine that would partner with this, but one of our fellow members of  Artisan Winegrowers of Central Otago  does – A Riesling and sumptuous to boot . Enjoy this dessert with a glass of Auburn Twilight Reisling.   Serves 8-10


2 large oranges (whole)
5 eggs
250 gm ground almonds
(or 150gm ground almonds plus 100 gm self-raising flour)
220gm castor sugar
1 tsp baking powder
3 Tbsp poppy seeds Oven temp: 180 deg c


Wash the oranges well and place in saucepan. Cover them with water and boil for 1 hour till very soft. Take out and allow to cool. Cut into quarters, removing centre pith. Using a food processor or blender, pulp the oranges (including the skin) until smooth and finely chopped.Whisk the eggs in a large bowl until light and fluffy. Sprinkle over half the sugar and continue whisking till thick. Stir in the orange pulp. Mix the ground almonds together well with the remaining sugar, self-raising flour (if used), baking powder and poppy seeds. Fold lightly into the egg mixture. Pour into a lined 22cm cake tin and bake for approximately 1 hour, until the cake is golden and firm to touch.

Download Recipe