Citrus season wouldn't be complete without homemade blood orange poppy seed cake. Beautifully tender and moist cake is finished with blood orange glaze for a wonderful sweet treat.
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What makes this recipe special
It's not until January arrives that I realize how much I love citrus fruits. Navel oranges are always great but cara cara oranges, pommelos, Meyer lemons, and blood oranges are pretty spectacular citrus fruits. You can do so much with these fruits including juicing, turning them into jams, delicious sauces, and of course, eating them raw.
Today I'm paying respect to one of my favorites, blood oranges, by turning them into a glorious dessert. This blood orange poppy seed cake is a twist on the classic lemon and poppy seed pairing. Finish the cake with a lovely blood orange glaze for one stunning dessert. And for another blood orange treat, try my bostock with blood orange marmalade!
Ingredients
- All-purpose flour: We're using all-purpose flour for the cake, which has a lower protein content than bread flour, making it ideal for cakes.
- Baking powder: To help the cake rise, use baking powder and baking soda in the cake mixture. We're using both leaveners to balance the acidity from the blood orange juice and Greek yogurt. This ensures a well-leavened and properly risen cake.
- Poppy seeds: The small seeds add a lovely crunch and added texture to the cake; however, you can omit them if necessary. The taste of blood oranges is a unique combination of sweet and tart, often with berry-like undertones. They are less acidic than regular oranges and have a more complex flavor profile.
- Blood orange: A type of orange with a distinctive crimson or deep red flesh.
- Greek yogurt: Greek yogurt contributes to the cake's moisture and texture. You can use plain yogurt as an alternative, but Greek yogurt is recommended for optimal results because of its thick consistency.
Step-by-step instructions
Step 1: Prepare the sugar
Blood oranges are my favorite oranges for two reasons, their flavor and their appearance. Slice a blood orange and you just have to stop and take a picture - the colors are absolutely beautiful. Not only do they look amazing, but these oranges have a pleasantly sweet and tart flavor making them a great dessert fruit. We're going to use every part of the fruit including the juice and zest to make the ultimate blood orange poppy seed cake.
Grate the blood oranges and rub them with sugar to release the oils in the zest. I have to say, this is my favorite part of the recipe. Just give the sugar a whiff and you'll see what I mean. I would take a bath in this blood orange sugar if I could (not a bad spa idea, no?).
Step 2: Make cake batter
The technique for making this blood orange poppy seed cake is pretty standard. Cream together the blood orange sugar with softened butter in a stand mixer or with a hand mixer. Then, add the eggs followed by the wet ingredients.
Stir in the dry ingredients, mixing just until combined. You don't have to overmix the cake or it can overact the gluten and result in a tough cake.
Pour the batter into a prepared loaf pan and bake until a toothpick inserted in the center comes out clean.
Step 3: Bake and finish with glaze
Meanwhile, while the cake cools, make the blood orange glaze. You'll be using about 3-4 medium oranges for this recipe so make sure to save some juice for the glaze. Just whisk together sifted powdered sugar with enough blood orange juice to make a glaze. You don't want it to be too runny, just thick enough to slowly trickle off the sides of the cake.
Go ahead and cut yourself a thick slice of the cake, you deserve it. I licked my plate clean, including every crumb and drop of icing. This cake is just all-around lovely with a generous amount of poppy seeds, just the way I like it. With just a hint of citrus and a touch of sweetness from the glaze, it hits the spot for an afternoon delight.
Make-ahead and storage
- Make-ahead: You can bake the cake earlier in the day and glaze it once cooled, right before serving.
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Frequently asked questions
Certainly! While blood oranges impart a unique flavor and color, regular oranges can be substituted for a slightly different but still delicious result.
Ensure thorough greasing of the loaf pan or use parchment paper. Additionally, let the cake cool for a few minutes before attempting to remove it.
Yes, the unfrosted cake can be frozen for up to three months. Thaw in the refrigerator when ready to enjoy.
More blood orange recipes
Looking for more dishes featuring blood oranges? Try these:
Recipe
Blood Orange Poppy Seed Cake
Ingredients
Orange poppy seed cake
- 2 cups all-purpose flour (280 grams)
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons poppy seeds (18 grams)
- 1 ½ cup granulated sugar (300 grams)
- 1 ½ tablespoons blood orange zest, about 3-4 oranges about 4-5 oranges
- ¾ cup butter, softened (170 grams)
- 2 large eggs
- ⅓ cup blood orange juice (75 ml)
- ⅓ cup Greek yogurt, plain (90 grams)
- 1 teaspoon vanilla extract
Blood orange glaze
- 1 cup powdered sugar (130 grams)
- 2-3 tablespoons blood orange juice
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan.
- Combine the dry ingredients including all-purpose flour, salt, baking powder, baking soda, and poppy seeds.
- Combine sugar with orange zest. Rub the sugar with the orange zest to release the oils from the zest.
- Beat together the infused sugar with softened butter until creamed, light, and fluffy, about 3 minutes. Add the eggs one at a time, fully incorporating the egg before adding the next. Add the blood orange juice and yogurt and mix until well combined.
- Stir in the dry ingredients just until mixed. Pour the batter into the greased loaf pan. Bake the cake for 1 hour - 1 hour 15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack.
- Make the blood orange glaze. Whisk together powdered sugar with 2-3 tablespoons of blood orange juice, adding just enough juice to achieve the right consistency. Pour the glaze over the cake. Slice and serve.
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