Blood Orange Loaf with Marzipan (Printable Version)

Vibrant citrus loaf with blood orange, poppy seeds, and marzipan—perfect for tea time or brunch celebrations.

# What You'll Need:

→ Cake

01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 3 ounces marzipan, grated
10 - 1/2 cup blood orange juice
11 - 1/4 cup whole milk
12 - 1 teaspoon vanilla extract

→ Blood Orange Glaze

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

# How to Make It:

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 ingredients to the butter mixture in three additions, alternating with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined—avoid overmixing.
08 - Pour the batter into the prepared loaf pan and smooth the top surface.
09 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out 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 Tips:

01 -
  • The blood orange juice and zest create a vibrant, ruby-hued crumb that tastes as stunning as it looks.
  • Grated marzipan melts into the batter, adding moisture and a subtle almond richness you won't find in ordinary loaf cakes.
  • Poppy seeds give each bite a gentle crunch and a slightly nutty depth that balances the bright citrus.
  • The glaze sets into a glossy, sweet-tart finish that makes the cake feel bakery-special.
02 -
  • Grate the marzipan while it's cold—it becomes sticky and difficult to work with at room temperature.
  • Don't skip the alternating method when adding dry and wet ingredients; dumping everything in at once can result in a dense, uneven crumb.
  • Blood oranges vary in sweetness and color, so taste your juice and adjust the sugar in the glaze if needed.
03 -
  • Room temperature butter and eggs are crucial for a smooth, emulsified batter that bakes up light and even.
  • If your blood oranges aren't very red, a drop of natural beetroot powder in the batter can boost the color without affecting the taste.
  • Let the glaze set completely before wrapping or storing the cake, or it will smudge and stick to everything.
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