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Poppy Seed Orange Cakes

February 1, 2013

Orange & Poppyseed cake

Orange & Poppy seed cake

My lovely fellow blogger, Jo Whitton, of the famous Quirky Cooking website, recently wrote about making poppy seed milk as a dairy alternative. I haven’t tried it yet but I was amazed at her pictures of creamy white milk descending from these little blue black seeds.

It reminded me of a favorite recipe from years ago (pre gluten-free) that I used to make: Orange poppy seed cake. An easy melt & mix recipe that was quick to put together for those unexpected guests who drop in (although, that doesn’t happen so much anymore, does it?) or school lunches. The cakes are moist and delectable and full of poppy seed goodness. Hypoallergenic, poppy seeds are full of fibre, thiamin, iron, magnesium, and a very good source of calcium.

You will find conflicting reports regarding the soporific effect of poppy seeds. The drug opium is produced by “milking” latex from the unripe seed pods of the poppy plant rather than from the seeds. So the crop is either destined for opium production OR seed production, not both. Despite this,  all parts of the plant can contain or carry some trace opium alkaloids, especially morphine and codeine. This means that eating foods that contain poppy seeds can result in a false positive for opiates in a drug test. You would have to eat ALOT of poppy seeds though to register a reading. Nevertheless, poppy seeds are banned from sale in Singapore, Saudi Arabia and India!!

I have included both a “paleo” version and regular version recipe to this post and both are just as good. Not to be without, I tested & retested my paleo version to give a result of equal (or better!) standing. My motto has always been “if it’s not worth getting fat on, it’s not worth eating!!

First the grain free, gluten-free, refined sugar-free version:

60g raw almonds
40g rapadura (I use Natvia)
rind of 1 orange
20g honey (I use coconut nectar)
40g butter, melted
1 teas baking powder
1 teas bicarb soda
40g coconut flour
2 whole eggs
2 egg whites
25g water or orange juice
1 tab poppy seeds
Mill the nuts, sugar and rind on SP 9 for 10 seconds. Add the rest of the ingredients and mix on SP 4 for 15 seconds. Pour into 6 muffin tins and bake at 160°C for 15 minutes. I garnished mine with some slivered almonds for decoration. You can substitute 60g coconut nectar or honey instead of the rapadura & honey if you like. Please do not over bake or they can dry out.
Now for the regular recipe:
275g sugar
rind of 2 oranges, flesh of 1/2
2 eggs
140g oil
250g yoghurt
300g SR flour
2 tabs poppy seeds
1/2 teas bicarb soda
Mill sugar with rind of 2 oranges 20 secs SP 9. Add the eggs, half a peeled orange, oil & yoghurt and mix 20 secs SP 8. Add flour, poppy seeds and bicarb and mix SP 4 secs until just incorporated.  Pour into 12 muffin pans and bake in a 180°C oven 30 mins.
Now don’t travel to India after you’ve eaten these!!
Another favourite way I like to cook with poppy seeds is in my Poppy seed brioche. Find the recipe here.
Poppy seed brioche

Poppy seed brioche

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