Orange and poppy seed flourless cakes
20 minutes
Preparation time
2 hours, 35 minutes
Cooking time
12 serves


2 small navel oranges, washed

30 g poppy seeds

250 g caster sugar

5 eggs

250 g ground almonds

15 g baking powder

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  1. Place oranges on a solid steam tray and steam at 100°C for 2 hours. Cool to room temperature.
  2. Cut the oranges in half and place in a large bowl of a food processor and process until pureed.
  3. Add remaining ingredients and pulse until well combined.
  4. Pre-heat oven on Cakes Plus at 165°C.
  5. Spoon mixture evenly into 1/3 cup muffin pans lined with paper cups.
  6. Place muffin pans on rack on shelf position 2 and bake for 25-30 minutes, or until cooked and lightly golden in colour.


  • This mixture will make 48 if using mini muffin tins.
  • Cook on Cakes Plus at 165°C for 12 minutes.


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