Description
This Blood Orange Loaf with Poppy Seeds is a bright and flavorful citrus cake featuring zesty blood orange, crunchy poppy seeds, and a moist texture enhanced by grated marzipan. Topped with a tangy blood orange glaze, it’s perfect for breakfast, tea time, or dessert.
Ingredients
Scale
Dry Ingredients
- 1â…— cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
Wet Ingredients
- 8½ tablespoons unsalted butter, softened
- 1 cup granulated sugar
- Zest of 2 blood oranges
- 2 large eggs
- 2¾ ounces marzipan, grated
- ½ cup blood orange juice
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons blood orange juice
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the cake after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and blood orange zest together until the mixture becomes light and fluffy. This should take about 3 minutes.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next to create a smooth, velvety batter.
- Add Marzipan: Gently fold the grated marzipan into the butter and sugar mixture until it is evenly distributed, adding a subtle almond sweetness and moist texture.
- Prepare Wet Ingredients: In a separate bowl, combine the blood orange juice, whole milk, and vanilla extract. This mixture will add moisture and flavor to the batter.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three alternating additions with the blood orange mixture, beginning and ending with the dry ingredients. Mix gently and just until combined to avoid overmixing and tiring the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
- Prepare the Glaze: Whisk together the powdered sugar and blood orange juice until smooth and pourable. Drizzle the glaze evenly over the cooled cake and let it set before slicing and serving.
Notes
- Ensure all wet ingredients are at room temperature for better mixing.
- Do not overmix the batter to keep the loaf tender and light.
- Use fresh blood oranges for the best flavor and vibrant color.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If blood oranges are unavailable, substitute with regular oranges or a mix of orange and red grapefruit juice.
