Flourless Orange and Poppy Seed Cakes with Cardamom Ice-cream

Callum Hann

Cook Time 1 hour 45 minutes

Servings 6


1 orange
2 eggs
1 egg yolk
110g castor sugar
125g almond meal
½ tsp baking powder
2 teaspoons poppy seeds

Cardamom Ice-cream:
250ml milk
250ml thickened cream
15 cardamom pods, lightly bashed in a mortar and pestle
1 vanilla bean, seeds scraped
6 egg yolks
90g castor sugar


Boil whole orange in a large pot of water for around 1 hour 15 minutes or until tender. You may need to top up the pot with water if the orange is not mostly covered by water.

Preheat oven to 180C. Grease 4 large metal dariol moulds, or you can use a muffin tin. Cut orange in quarters and remove any seeds. Puree the whole orange (everything but the seeds) in a food processor until it is a paste.

Beat eggs and yolk in an electric mixer or using electric beaters for 5 minutes or until tripled in size and fluffy. Mix in orange. Mix sugar, almond meal, baking powder and poppy seeds together in a separate bowl then fold this into the eggs and orange. Divide mixture between dariol moulds/tin. You might be able to make more than 4 if your moulds aren’t huge. Bake for 25 minutes or until a skewer comes out clean.

Allow to cool for a few minutes then turn out. Serve with cardamom ice-cream

Cardamom Ice-cream:
Combine milk, cream, cardamom pods, vanilla seeds and pod in a saucepan. Bring to the boil, then remove from heat, cover and allow flavours to infuse for 30 minutes.

In a large bowl, whisk egg yolks and sugar together until combined. Bring milk and cream back to the boil, then pour over the yolks while whisking. Pour the whole mixture back into the saucepan and mix with a wooden spoon.

Cook on a low heat, stirring until the mixture reaches 82C or coats the back of the spoon. Pour into a bowl and cool over another bowl of ice water. Whisk to knock the heat out.

Once cool, strain into an ice cream machine and churn according to manufacturers instructions.  Serve with orange cakes.




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