Orange and Poppy Seed Cake

For the cake:
1/2 cup butter 
1/2 cup caster sugar
1 1/2 cups self raising flour
1/2 cup almond meal
1 1/2 Tbsp apple sauce
1 tsp vanilla
1/3 cup orange juice
1/2 cup Kréol Blood Orange
Rind of one orange
2 Tbsp poppy seeds

For the glaze:
2/3 cup sugar
2 Tbsp orange juice
Rind from one orange
1/4 cup Kréol Blood Orange
1 tsp vegan butter
Sprig of rosemary

For the cake:
Pre-heat the oven to 180°C. Cream the butter and sugar together. Then add the self raising flour and almond meal and stir through. Add the apple sauce, vanilla, orange juice and Kréol Blood Orange and whisk or use a hand mixer until a batter forms. Then add the orange rind and poppy seeds and stir through. Pour mixture into a lined cake tin and bake for 30 minutes, until a skewer comes out clean. Let cool, and then decorate with dehydrated orange slices and rosemary.

Add all the ingredients into a small saucepan, bring to the boil, and simmer until glaze has thickened. Remove from heat and pour glaze over the cake. Reserve some for serving, if desired.