Orange and Poppy Seed Cake

Orange and Poppy Seed Cake

Kathleen DeLuca
Your sweet tooth with LOVE this amazing cake!
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American, Sweet Tooth
Servings 12 Servings
Calories 210 kcal


  • 1  cup all-purpose flour
  • ½  cup ground almonds
  • 1 ½  tsp.  baking powder
  • 1  tsp. salt
  • 3  large eggs
  • ½  cup  coconut sugar
  • ½  cup  olive oil
  • 1  tsp.  vanilla extract
  • zest from 1 small orange
  • ½ cup  orange juice
  • 2 tbsp.  poppy seeds


  • Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan, ideally one with a loose bottom, and set aside.
  • In a medium bowl, whisk together the flour, ground almonds, baking powder and salt. Set aside.
  • In a large bowl, beat the eggs, for around a minute, using a hand blender. Add in the sugar and beat again for about 45 seconds.
  • Now add the olive oil and beat until the mixture has thickened slightly.
  • Add in the vanilla extract, orange zest and orange juice, and beat again until well combined.
  • Next, add the dry ingredients to the wet mixture, along with the poppy seeds and mix well until the cake batter is well combined and smooth.
  • Pour the cake batter into the prepared cake pan, and bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and allow the cake to cool for 10 minutes in the pan, before removing it from the tin and allowing it to cool completely on a wire rack.


Serving suggestion:
Dust over some powdered sugar and additional orange zest. 
Keyword almonds, flour, vanilla