German Saddle tin for Potato Bread Recipe and Orange Poppy Seed Log 28x10x5cm

Description

ORANGE AND POPPY SEED LOG

3 EGGS

150g CASTER SUGAR

150g LOLA’S  SCONE,CAKE & PASTRY FLOUR— see below

80g GROUND ALMONDS

GRATED RIND OF 2 ORANGES

2 TABLESPOONS PSYLLIUM HUSKS

1TABLESPOON GELATINE

2 TABLESPOONS POPPY SEEDS

3TEASPOONS GLUTEN FREE BAKING POWDER

150g SOFT BUTTER

125ml ( ½ cup) ORANGE JUICE WARMED

PREPARATION

Preheat the oven to 180ºc (350ºf)Grease a 30cm (12in) log pan with margarine.

MIX-Place all the ingredients into a mixing bowl in their listed order and mix well with an electric mixer about one minute.  Scrape into prepared pan.

BAKE- Place on the middle shelf in your oven and bake 35 minutes until just firm to touch. Remove from the oven and while it is still in the tin, sprinkle the warm orange juice over the cake. Stand for a few minutes before turning out.

When cool ice with orange Icing.

Cake will retain moisture for several days kept in a closed container.

ORANGE ICING

2 CUPS PURE ICING SUGAR

JUICE OF 1 ORANGE

2 TABLESPOONS BUTTER/MARGARINE

Cream together and spread on the cooled cake  .

Lola’s Scone,Cake & Pastry Blend

50g Organic Potato Starch
50g Organic Coconut Flour
25g Organic Tapioca Starch

25g Organic Amaranth Flour