Blood Orange Poppy Seed Cake.
A fun twist on a classic recipe - this blood orange poppy seed cake has a bright citrus flavor!
Ingredients
- 1½ cups white spelt flour or all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup cold water
- ½ cup organic canola oil or coconut oil
- 2 tablespoons fresh squeezed blood orange juice
- ½ Tablespoon blood orange zest
- 1 Tablespoon poppy seeds
- 1 blood orange sliced thin
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9-inch round cake pan.
- Whisk the spelt flour, sugar, baking powder, salt, orange zest, and poppy seeds together in a large bowl.
- Add the canola oil, blood orange juice, and water and mix until blended.
- Pour the batter into the prepared pan. Lay the blood orange slices on top of the batter.
- Bake at 375 degrees for about 30-35 minutes until the edges are lightly golden brown, and a toothpick inserted in the middle comes out clean.
- Cool completely before serving.
Notes
Store leftover cake in the refrigerator in an airtight container. It should stay fresh for up to 4 days.
If you can't have poppy seeds, go ahead and leave them out.
I have not made this recipe with gluten free flour, so I'm not sure how well it will work.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 1gSodium: 148mgPotassium: 41mgFiber: 3gSugar: 25gVitamin A: 10IUVitamin C: 4.2mgCalcium: 28mgIron: 1.2mg
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