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Blood Orange Poppy Seed Cake.
A fun twist on a classic recipe - this blood orange poppy seed cake has a bright citrus flavor!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 320 kcal
Ingredients
- 1½ cups white spelt flour or all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3/4 cup cold water
- 1/2 cup organic canola oil or coconut oil
- 2 tablespoons fresh squeezed blood orange juice
- 1/2 Tablespoon blood orange zest
- 1 Tablespoon poppy seeds
- 1 blood orange sliced thin
Instructions
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Preheat oven to 375 degrees. Lightly grease a 9-inch round cake pan.
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Whisk the spelt flour, sugar, baking powder, salt, orange zest, and poppy seeds together in a large bowl.
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Add the canola oil, blood orange juice, and water and mix until blended.
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Pour the batter into the prepared pan. Lay the blood orange slices on top of the batter.
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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.
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Cool completely before serving.
Recipe 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 Facts
Blood Orange Poppy Seed Cake.
Amount Per Serving
Calories 320
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 148mg6%
Potassium 41mg1%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 25g28%
Protein 3g6%
Vitamin A 10IU0%
Vitamin C 4.2mg5%
Calcium 28mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.