Blood Orange Loaf with Marzipan (Printable version)

Vibrant citrus loaf with blood orange, poppy seeds, and marzipan. Moist, aromatic, and perfect for teatime.

# Ingredient List:

→ Cake

01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 8½ ounces unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 2¾ ounces marzipan, grated
10 - 4 fluid ounces blood orange juice
11 - 2 fluid ounces 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 Steps:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom and sides 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 softened butter, sugar, and blood orange zest together until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Fold grated marzipan into the butter mixture until evenly distributed throughout.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Alternately add dry ingredients and blood orange mixture to the butter mixture in three portions each, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
08 - Pour batter into the prepared loaf pan and smooth the surface evenly.
09 - Bake for 45 to 55 minutes until a toothpick inserted into the center emerges clean.
10 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11 - Whisk powdered sugar with blood orange juice until smooth and pourable. Drizzle evenly over the cooled cake and allow to set before slicing.

# Expert Advice:

01 -
  • The marzipan melts into the crumb, making every bite impossibly moist without feeling heavy.
  • Blood orange juice stains the batter a soft blush pink that deepens as it bakes.
  • Poppy seeds add a gentle crunch and a nutty, earthy note that balances the citrus brightness.
  • It looks stunning on a cake stand and tastes even better the next day.
02 -
  • Grate the marzipan while it is cold, it crumbles easily and blends better than chunks.
  • Do not skip the parchment paper, blood orange juice can make the cake stick to the pan.
  • Let the cake cool completely before glazing or the icing will melt and soak in.
  • Blood oranges vary in sweetness, taste your juice and adjust the glaze sugar if needed.
03 -
  • Use a microplane to zest the blood oranges, it captures the oils without the bitter white pith.
  • Let the butter and eggs come to room temperature before mixing, it makes the batter emulsify smoothly.
  • If the top browns too quickly, tent the loaf with foil halfway through baking.
  • For a thicker glaze, use less juice and let it sit for a minute before drizzling.
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