Recipes

Orange and poppy seed flourless cakes

By Shannon Bennett

20 minutes

Preparation time

2 hours, 35 minutes

Cooking time

12 serves

Serves

Ingredients

2 small navel oranges, washed

30 g poppy seeds

250 g caster sugar

5 eggs

250 g ground almonds

15 g baking powder

Place oranges on a solid steam tray and steam at 100°C for 2 hours. Cool to room temperature.
Cut the oranges in half and place in a large bowl of a food processor and process until pureed.
Add remaining ingredients and pulse until well combined.
Pre-heat oven on Cakes Plus at 165°C.
Spoon mixture evenly into 1/3 cup muffin pans lined with paper cups.
Place muffin pans on rack on shelf position 2 and bake for 25-30 minutes, or until cooked and lightly golden in colour.

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