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Blood Orange Loaf Cake - Georgie Eats

BLOOD ORANGE & POPPY SEED LOAF CAKE

Beautifully moist and zesty. This gorgeous cake is a real show stopper.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 slices

Ingredients

  • 125 ml sunflower oil
  • 225 ml plant-based milk
  • 125 ml blood orange juice (approx 4 blood oranges)
  • zest of 4 blood oranges
  • 1 tsp vanilla extract
  • 225 g caster sugar
  • 2 tbsp poppy seeds
  • 300 g self-raising flour
  • 1 tsp baking powder
  • pinch salt

TO DECORATE

  • 175 g icing sugar
  • 2-3 tbsp blood orange juice
  • slices of blood orange

Instructions

  1. Preheat the oven to 160°c (fan assisted)/180°c/gas 4 and grease and/or line a loaf tin.
  2. Mix the oil, milk, blood orange juice and zest and vanilla extract in a large bowl. Add the caster sugar and poppy seeds and stir well to combine.
  3. Sift the flour and baking powder into the wet ingredients, then gently fold until smooth and combined. Pour the mixture into the prepared loaf tin and bake for 45-55 minutes, or until golden and a skewer inserted into the centre comes out clean. Allow to cool completely.
  4. Make the icing by whisking the blood orange juice and icing sugar together until smooth. Spoon over the cake, then finish with slices of fresh blood orange.

Recipe Notes

If you aren’t planning to eat the cake that day, hold off on adding the blood orange slices until you are. They look much better fresh!