Orange poppyseed cake

If you want to reduce the sugar amount you could add only 200g and works well.

Ingredients for 8 slices (Gugelhupfform=German cake mold 22cm)

Spelt flour (Type 630) 400g

440 ml 100% orange juice

40 g lemon oil

40 g EV olive oil

18 g BP

1 tsp orange peel powder(Optional)

30g cornstarch

240g powdered sugar

2 tbsp poppy seeds

1/3 tsp turmeric powder (optional)

+some extra powder sugar for dusting

Preheat oven for 190-200℃(later reduce to 175℃）

Step 1

Sift all flours, sugar and baking powder in a big bowl.

Step2

Instead of greasing the cake mold with oil,

use it as a container for measuring oil.

So you don't need to add extra oil.

Mix oil with orange juice.

Step3

Add all the wet ingredients into a bowl of dry ingredients.

Mix it well.

Step4

Pour the batter into the mold.

Step5

Bake it for 45mins at 175-180℃.

Step6

Cool the cake before removing the cake mold.

(so it's easier to remove the mold )

Step7

Carefully remove the cake from the mold.

Step8

Sprinkle powder sugar on the cake if desired.

You don't have to keep it in the fridge because this warm cake is also tasty.

If you wrap it up for some hours to over night, the next day you can have a moist cake.

If they are too much slice them into 8 portions.

Keep in a ziplock bag and you can freeze this them.

Short video