Blood orange, poppy seed and marzipan loaf cake
1 HOUR 10 MINUTES + COOLING | SERVES 8!10 | EASY
unsalted butter 100g, at room temperature, plus extra for the tin
caster sugar 200g
blood oranges 2, zested, plus 30ml of juice and some extra slices to decorate
eggs 2 large
vanilla extract 1 tsp
plain flour 200g
baking powder 1º tsp
natural yogurt 125ml
poppy seeds 2 tbsp, plus extra to decorate
marzipan 85g
icing sugar 200g
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
1/4 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.
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.
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.
PER SERVING !10" 382 kcals | fat 11.9G saturates 6.1G | carbs 62.6G | sugars 46.6G fibre 1.2G | protein 5.3G | salt 0.4G