Blood Orange Loaf with Poppy Seeds (Print Version)

Zesty blood orange loaf dotted with poppy seeds and enriched with marzipan—a moist, aromatic treat ideal for afternoon tea.

# What You'll Need:

→ For the Cake

01 - 1⅗ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 8½ tablespoons unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 2¾ ounces marzipan, grated
10 - ½ cup blood orange juice
11 - ¼ cup whole milk
12 - 1 teaspoon vanilla extract

→ For the Blood Orange Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons blood orange juice

# Steps to Follow:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
03 - In a large bowl, cream together softened butter, sugar, and blood orange zest until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Fold in grated marzipan until evenly distributed throughout the mixture.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add dry ingredients to the butter mixture in three alternating portions with the blood orange mixture, beginning and ending with dry ingredients. Mix until just combined without overmixing.
08 - Pour batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes until a toothpick inserted in the center emerges clean.
09 - Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 - Whisk powdered sugar with blood orange juice until smooth and pourable. Drizzle over the cooled cake and allow to set before slicing.

# Additional Tips::

01 -
  • The blood orange juice and zest give this loaf a natural ruby hue and a flavor thats both sweet and bracingly tart.
  • Grated marzipan melts into the batter, adding almond richness and keeping every slice impossibly moist.
  • Poppy seeds add gentle texture and a nutty whisper that makes each bite feel just a little more grown up.
  • The glaze sets into a glossy shell that cracks beautifully under a knife, revealing the tender crumb beneath.
02 -
  • Do not overmix the batter once you add the flour, or the cake will turn out dense and rubbery instead of tender.
  • Let the cake cool completely before glazing, or the icing will melt and soak in rather than set into a glossy shell.
  • If your blood oranges are particularly tart, taste the juice and add a tablespoon of sugar to the batter if needed.
  • Grate the marzipan while its cold, it gets sticky and difficult to work with at room temperature.
03 -
  • Use a microplane to zest the oranges directly over the sugar bowl, the oils will perfume the sugar and make the flavor even more intense.
  • If the glaze is too thick, add blood orange juice a teaspoon at a time until it reaches the right consistency.
  • Let the eggs and butter come to room temperature before you start, it makes the batter emulsify more smoothly and the texture will be lighter.
  • For a more dramatic presentation, score the top of the loaf lightly before baking so it cracks in a neat line down the center.
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