When blood oranges hit the grocery store, I am all over them like a jealous ex-girlfriend. The interior color that ranges from marbled peach to mauve to deep wine is part of the reason I'm obsessed with them, and that the flavor straddles sweet orange and delicate grapefruit. So delicious.
This loaf is riff on my almond poppy seed loaf, one of my most popular recipes to date. The loaf is soft, cake-y and utterly delightful to consume. Blood orange as a flavor in cake is both unique and familiar, just really delicious. Try this loaf!
"A few extra slices on the top is fun for a presentation and eating, but make sure to remove them after a bit, because the juice will melt through the icing."
Notes: Oil is grape seed. 5-6 blood oranges needed.
BLOOD ORANGE POPPY SEED LOAF
Ingredients: 2 cups all-purpose flour, 1 tsp. baking powder, 1/2 tsp. salt, 1 1/2 Tbsp. poppy seeds, 1/2 cup + 2 Tbsp. neutral oil, 2 eggs at room temperature, 1 generous cup sugar, 1 tsp. vanilla extract, 1/3 cup fresh squeezed blood orange juice, 1 tsp. blood orange zest, 1/4 cup yogurt (plain). For Glaze: 1 cup powdered sugar, scant 1/4 cup blood orange juice, 1/2 tsp. blood orange zest.
Makes 1 standard loaf.
1. Preheat oven to 350* and grease a parchment paper-lined loaf pan.
2. Whisk the first 5 ingredients in a large bowl.
3. In separate bowl, whisk eggs, sugar, oil and vanilla extract until very smooth. Add to dry ingredients and stir to combine.
4. In separate bowl, whisk yogurt and blood orange juice together. Fold into batter.
5. Pour into loaf pan and bake 55-60 minutes until firm and tester comes out clean. Cool and remove from loaf pan.
6. Mix glaze ingredients together, drizzle over loaf.
Tip: If you don't have yogurt sour cream works great.