Gluten-Free Orange & Poppy Seed Cake

Incredibly bright and moist Gluten-Free Orange & Poppy Seed Cake, layered with homemade orange curd filling and an easy buttercream icing.

Prep Time1 30

Cook Time30

Total Time2

Course: Cake

Cuisine: British

Servings: people

Calories: 763kcal

Author: Georgina Hartley

Ingredients

300 g caster sugar
2 oranges zested
240 g unsalted butter softened
6 eggs
360 g homemade gluten-free flour FTL Blend
2 tablespoons black poppy seeds plus a few for scattering over the top
2 teaspoons baking powder
120 g sour cream
¾ teaspoon salt

Easy Vanilla Buttercream Icing

800 g icing sugar sifted
500 g unsalted butter softened
1 tablespoon vanilla extract
50 g whole milk
½ teaspoon kosher salt
200 g orange curd homemade orange curd

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F and line and grease 2 x round 20cm (8 inch) cake tins.
Rub the orange zest into the sugar using your fingertips in a large mixing bowl or the bowl of a stand mixer.
Add the butter and mix with the sugar and butter until pale, light and fluffy, about 2-3 minutes, scraping down the sides every so often.
Add the eggs one at a time, beating on a low speed, until well incorporated.
Whisk together the gluten-free flour, poppy seeds, baking powder and salt in a large mixing bowl until completely combined.
Add the flour mix alternately with the sour cream, adding the flour in three additions and the sour cream in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
Divide the cake batter between the two prepared cake tins and bake for 30 minutes or until an inserted cocktail stick comes out clean and the sponges are just starting to pull away from the sides.
Allow the sponges to rest for 5 minutes in their tins then carefully remove onto wire racks and allow to cool completely before assembling the cake.

Making the buttercream

Place softened butter in the bowl of a stand mixer (food mixer) and whip with the icing sugar until ultra fluffy and soft for about 6-8 minutes.
Add the vanilla extract and salt and beat until combined. Finally pour in the milk slowly and beat for a further minute until light and creamy.

Assembling the cake

Place one of the sponge layers on a 20cm (8 inch) cake board, or just directly onto a serving plate, and spread ¼ of the total amount of buttercream over the surface of the sponge pushing it out to the very edges of the cake so the buttercream is a little raised at the edges which will act like a dam for the orange curd.
Spoon orange curd on top of the buttercream and spread out towards the edges of the buttercream dam.
Place the second sponge layer on top and cover the top and the sides of the cake with most of the rest of the buttercream, reserving a few spoonfuls. On the top of the cake, again, push the buttercream out so there is almost like a raised buttercream dam.
Spoon orange curd on top of the buttercream and spread out towards the edges of the buttercream dam, slightly swirling it into the buttercream too.
Spoon the last few spoonfuls of the buttercream straight on top of the orange curd, spreading it out lightly so that the curd is peeking and dripping down the edges of the cake. Sprinkle a few more poppy seeds over the top of the cake.

Video

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.

Homemade Orange Curd. I really recommend you make it yourself but of course you can certainly use shop bought if you don’t have time.

Storing. This cake can be stored in an airtight container in the fridge for up to 3 days. Remove from the fridge for at least an hour to come to room temperature before serving.

Freezing. You can freeze the whole finished cake. Chill in the fridge to allow the buttercream to firm before wrapping well in cling film and aluminium (tin) foil. You can freeze for up to two months. Unwrap the cake before defrosting completely at room temperature.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cake assuming you are cutting it into large slices like the images here. However, it can be sliced much smaller and the cake can be portioned out a lot further especially if you are cutting it party style.

Nutrition