Blood Orange Poppy Seed Loaf (Print Version)

Zesty blood orange loaf with poppy seeds and marzipan—a moist, ruby-red treat perfect for tea time or brunch gatherings.

# What You Need:

→ For the Cake

01 - 1¾ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 8 tablespoons unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 2.8 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

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan 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 the softened butter, sugar, and blood orange zest until light and fluffy, approximately 3 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition.
05 - Fold in the grated marzipan until evenly distributed throughout the mixture.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add the dry ingredient mixture to the butter mixture in three alternating parts with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined, avoiding overmixing.
08 - Pour the batter into the prepared loaf pan and smooth the top surface.
09 - Bake for 45 to 55 minutes until a toothpick inserted into the center emerges clean.
10 - Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11 - Whisk powdered sugar with blood orange juice until smooth and pourable. Drizzle over the cooled cake and allow to set before slicing.

# Expert Suggestions:

01 -
  • The blood orange juice and zest create a vibrant, tangy sweetness that feels both bright and comforting.
  • Grated marzipan melts into the batter, adding moisture and a subtle almond richness you can't quite place.
  • It looks stunning with that deep coral crumb and glossy glaze, perfect for sharing or keeping all to yourself.
02 -
  • Overmixing the batter once you add the flour will develop too much gluten and turn your tender loaf into a dense brick.
  • Blood oranges vary in sweetness and tartness, so taste your juice and adjust the glaze sugar if your fruit is especially sour.
  • Grating the marzipan instead of chopping it ensures it melts evenly instead of leaving chewy lumps.
03 -
  • Let your butter and eggs sit out for at least 30 minutes before mixing, they blend more easily and create a lighter crumb.
  • Line your loaf pan with parchment that overhangs the sides so you can lift the cake out cleanly without risking cracks.
  • If the top starts browning too quickly, tent it loosely with foil halfway through baking to protect the crust.
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