A loaf cake with blood orange slices on top

Blood orange loaf cake

Name: Blood orange loaf cake
Total time: 1 h 10 min
Yield: Serves 8-10
Ingredients: 100g at room temperature unsalted butter plus extra for the tin; 200g caster sugar; 2 blood oranges zested, plus 30ml of juice and some extra slices to decorate; 2 large eggs; 1 tsp vanilla extract; 200g plain flour; 1¼ tsp baking powder; 125ml natural yogurt; 2 tbsp poppy seeds plus extra to decorate; 85g marzipan; 200g icing sugar

Edd Kimber

Published: January 27, 2021 at 4:19 PM

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Serves 8-10

Easy

Total time: 1 hr and 10 mins

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Edd Kimber's show-off bake combines the ruby-red brilliance of blood oranges with crunchy poppy seeds and grated marzipan

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Alternatives

Complete the dish

Bake this blood orange loaf cake, then check out our orange loaf cake, orange drizzle cake, vegan lemon loaf cake, banana bread , bara brith recipe and more loaf cake recipes.

Ingredients

Nutrition

100g at room temperature unsalted butter

plus extra for the tin
200g caster sugar
2 blood oranges

zested, plus 30ml of juice and some extra slices to decorate
2 large eggs
1 tsp vanilla extract
200g plain flour
1¼ tsp baking powder
125ml natural yogurt
2 tbsp poppy seeds

plus extra to decorate
85g marzipan
200g icing sugar

Nutrition: per serving

kcal382
fat11.9g
saturates6.1g
carbs62.6g
sugars46.6g
fibre1.2g
protein5.3g
salt0.4g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 900g loaf tin and line with baking paper. Put the butter, sugar and orange zest in a large bowl, and beat with an electric whisk for 5 minutes until light and fluffy. Add one egg, and beat until fully combined before adding the second. Briefly mix in the vanilla. In a separate bowl, mix together the flour, baking powder and ¼ tsp of salt. Add the flour mixture to the wet ingredients in two additions, alternating with the yogurt. Add the poppy seeds, then grate the marzipan directly into the batter. Mix to combine.
step 2

Scrape the batter into the prepared loaf tin and spread out into an even layer. Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin for 20 minutes before removing to a wire rack to cool completely.
step 3

Mix the icing sugar with the 30ml of orange juice until you have a thick, pourable glaze. Pour this over the cake, encouraging it over the sides with a palette knife or the back of a spoon so it drips down. Sprinkle with some extra poppy seeds and decorate with blood orange slices, if you like. It will keep, undecorated, for up to three days.

See more of Edd Kimber's bakes

A beautiful bundt cake topped with caramel sauce and golden apple slices

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

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