This moist and zesty Slow Cooker Orange and Poppy Seed Cake is prepared using almond meal, quinoa flour, orange juice, Greek yogurt, and honey. This flavorful Orange and Poppy Seed Cake recipe is a dessert that takes about 3 hours and 10 minutes to prepare and can serve up to 8 people.

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Recipe Ingredients

For the Cake:

• 2 cups (200g/7 oz) almond meal (ground almonds)
• 1 cup (120g/4¼ oz) quinoa flour
• 2½ tsp baking powder
• 4 tbsp poppy seeds
• Finely grated zest and juice of 2 oranges (you’ll need 1 cup/250ml juice)
• ½ cup (125ml/4 fl oz) light olive oil
• ½ cup (130g/4¾ oz) Greek-style yogurt
• ¾ cup (185ml/6 fl oz) honey
• 1 tsp vanilla extract
• 3 eggs, lightly beaten

For the Candied Oranges and Syrup:

• Juice of 1 large orange
• 4 tbsp honey
• 1 large orange, thinly sliced

How To Make Slow Cooker Orange and Poppy Seed Cake

1. Prepare Your Slow Cooker: Start by greasing the inside of your slow cooker with a little olive oil or butter, then line it with baking paper. For the lid, cover it with a clean tea towel and secure the corners around the knob with string or an elastic band to prevent condensation from dripping onto your cake during cooking.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the almond meal, quinoa flour, baking powder, and poppy seeds. Stir well to ensure everything is evenly distributed.
3. Prepare the Wet Ingredients: In a separate bowl, whisk together the orange zest, orange juice, olive oil, Greek yogurt, honey, vanilla extract, and lightly beaten eggs. Whisk until the mixture is smooth and well combined.
4. Make the Batter: Gradually pour the wet ingredients into the bowl of dry ingredients. Use a whisk or spatula to gently mix until you have a smooth, lump-free batter.
5. Cook the Cake: Pour the batter into your prepared slow cooker. Cover with the lid (with the tea towel in place) and set the cooker to low. Let it cook for about 3 hours, or until a skewer inserted into the center of the cake comes out clean.
6. Cool in the Cooker: Once done, turn off the slow cooker but leave the cake inside for another 30 minutes to cool slightly and set.
7. Make the Candied Oranges and Syrup: In a small, non-reactive saucepan, combine the orange juice and honey. Bring the mixture to a boil, then reduce the heat to medium. Add the orange slices and cook them for about 5 minutes on each side until they soften, shrink slightly, and become beautifully caramelized.
8. Assemble and Serve: Carefully remove the cake from the slow cooker using the baking paper to lift it out. Place it on a serving plate and arrange the candied orange slices on top. Drizzle the warm syrup over the cake, letting it soak into the surface.
9. Enjoy: Slice and serve this luscious cake slightly warm or at room temperature. Perfect with a cup of tea or coffee!

Recipe Tips

• Gluten-Free Alternative: Swap quinoa flour for any gluten-free all-purpose flour to maintain the same texture while accommodating dietary preferences without compromising flavor or consistency.
• Honey Substitute: Replace honey with maple syrup or agave nectar for a vegan-friendly option, ensuring the sweetness blends seamlessly with the citrus notes.
• Enhanced Citrus Flavor: Add a teaspoon of orange blossom water to the batter for a deeper, aromatic orange flavor that pairs perfectly with the candied orange topping.
• Make it Nut-Free: Replace almond meal with an equal amount of oat flour for a nut-free version while keeping the cake moist and delicious.
• Slow Cooker Hack: Use a bundt pan inside your slow cooker for even cooking and an elegant presentation that holds the syrup perfectly.

Recipe FAQs and Variations

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