Orange, butternut and poppy seed cake






vitamin C,E and C Magnesium potassium manganese Calcium iron


  • 70g  rice flour 
  • 20g Finley grounded oats or oats flour
  • 65g ground almonds
  • 1 tsp baking powder
  • 1/8 tsp bicarbonate of soda
  • 1/2 small butternut squash/ pumpkin 
  • finely grated zest of 1 large orange
  • finely grated zest of 1/2 lemon 
  • 1 tbsp lemon juice 
  • 1 tbsp of poppy seeds 
  • 2 eggs 
  • 85g of demerara brown sugar 
  • Coconut oil for greasing baking tin
  • For the glacé icing 
  • 80g icing sugar 
  • 1 tsp poppy seeds
  • Juice of 1/4 orange and juice of 1/4 lemon 



  • Preheat the oven to 180C.Grease a 450g loaf tin, line the base and sides with baking paper and grease all the surface with coconut oil.
  • Sift together the flours, ground almonds, raising agents into a small bowl.
  • Peel and coarsely grate the butternut or pumpkin, weigh out 150g.
  • Grate the zest of the oranges and Lemon into the butternut mixture, add the lemon juice and poppy seeds.
  • In a separate bowl, whisk together the 2 eggs and slowly add the sugar until thick and it has doubled in size.
  • Add the butternut mixture to the eggs.
  • followed by the dry ingredients, then leave for 10 min.
  • Scrape the batter into the loaf tin and bake for 40 min.
  • Once cooked and it has a golden colour remove from the oven.
  • Let the cake cool down on a wire rack if you have one.
  • For the icing, sift the icing sugar into a bowl and add the poppy seeds and add enough juice to form an icing the thickness of double creamer or if you like it runny ..your choice.
  • Pour the icing over the cooled cake and leave for a few minutes before serving, add a few slices of oranges.