German Saddle Pan 28cm x 10cm x 5cm deep. Used for Lola’s Potato Bread Recipe and for the Orange Poppy Seed Log
German Saddle tin for Potato Bread Recipe and Orange Poppy Seed Log 28x10x5cm
$28.00
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
Additional information
| Weight | 2 kg |
|---|
