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Orange and poppyseed cake, caramelised clementine, dairy-free coconut yogurt and toasted almonds

  • Timer Prep 15 min
    Cook 60 min
  • Chart 658.0 cal/
  • Chef hat Easy


Reserve 2 to segment as a garnish and slice in half 4 of the clementines.


  1. 1 Preheat oven to 200C/180C fan/gas 6.
  2. 2 Line a 2lb loaf tin.
  3. 3 Make the cake according to the back of pack instructions.
  4. 4 Pour the batter into the lined loaf tin. Bake in the oven for 25 – 30 mins until golden brown and cooked through.
  5. 5 Leave to cool in the tin for 5 mins before removing to cool on a wire rack.
  6. 6 Meanwhile, make the clementine purée.
  7. 7 Heat the water and sugar in a pan on a medium heat, until the sugar is dissolved.
  8. 8 Add the 4 halved clementines and simmer gently for up to 1 hour, until they are soft.
  9. 9 Remove the clementines from the sugar syrup and blitz them with a hand blender or food processor.
  10. 10 Tip: You can use the leftover sugar syrup in cocktails/mocktails or pour a little onto the orange and poppy seed cake as it cools for extra flavour.
  11. 11 Toast the almonds in a small dry pan for 5 mins on a low heat, until lightly toasted.
  12. 12 Transfer from the pan and leave to cool. Heat the olive oil in the same pan on a medium-high heat.
  13. 13 Once hot, add the clementines with the honey and cook until lightly caramelised, approx. 4 mins.
  14. 14 Serve the cake in slices, with a scoop of coconut yogurt and clementine purée.
  15. 15 Scatter the almonds and segmented clementines on top.
  • Average per serving
  • Calories 658.0kCal
  • Fat30.5g
  • Saturated10.5g
  • Salt0.3g
  • Carbohydrates89.3
  • Sugar78.0g
  • Protein5.2g
  • Fibre2.5g