Orange Poppyseed Bundt
I’ve been a bit bundt obsessed lately. Can you tell? I’ve also been a bit obsessed about Eureka Mills stoneground flour.
The flour doesn’t make me feel bloated and it’s apparently low-gluten if you’re intolerant and want to try it.
I personally love vanilla over chocolate cake so when my Run Like A Girl Fourways running group arranged a picnic for our two year anniversary, I decided to experiment. Of course I offered to bring cake, and I’m delighted to share this recipe with you. It’s made with yoghurt and olive oil and is slightly healthier than other sponges.
I’ve made this cake more than once and I’ve had a lovely rise each time and a light, fluffy sponge. I particularly enjoy seeing the pockets of orange zest in the crumb.
The icing that I made for the girls is not sugar-free but the actual cake is. If you’re diabetic, I wouldn’t recommend a frosting. This cake is quite delicious without one.
Ingredients
2 cups stoneground flour
2 1/2 tsp baking powder
1/2 cup xylitol
pinch of salt (1/4 tsp)
2 1/2 tbsp poppy seeds
zest of 1 orange
juice of 1 orange
2 extra large eggs or 3 large eggs (room temperature)
1/2 cup olive oil + 1 extra tbsp
1/2 cup milk (I use fat free)
1/2 cup plain yoghurt (I use Gero fat free)
2 tsp vanilla essence
Method
Pre-heat oven to 180 degrees and spray a bundt tin well with Spray-And-Cook.
Mix dry ingredients, including sugar and lemon zest with a whisk.
Using the same whisk mix wet ingredients in another bowl.
Make a well in the dry ingredients, and pour wet ingredients in there.
Using a spatula, gently fold the ingredients together.
Pour into your bundt tin and smooth the top with the spatula.
Bake for 35 minutes in the oven.
Cool on a baking rack for 20 minutes before tipping out.
Ice the cake only once it’s cooled completely.
To make the icing
Mix 3/4 of a cup of icing sugar with juice from 1/4 of an orange.
Mix well until it’s a running consistency. The icing must be white in colour and not see through. The thicker the better.
Grate orange zest into the icing - about 1/2 orange. Use the zest of the other half of the orange for decoration when you pour the icing over your bundt.
