Blood Orange Loaf with Marzipan (Printable Version)

Ruby-red citrus loaf with poppy seeds and marzipan—zesty, moist, and perfect for tea time or brunch celebrations.

# What You Need:

→ Cake

01 - 1 2/3 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 8 1/2 ounces unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 4 1/4 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 eggs one at a time, mixing well after each addition.
05 - Fold in the grated marzipan until evenly distributed throughout the batter.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add dry ingredients to the butter mixture in three parts, alternating with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined without overmixing.
08 - Pour 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 let set before slicing.

# Expert Advice:

01 -
  • The marzipan melts into pockets of almond sweetness that surprise you in every slice.
  • Blood orange gives it a floral, slightly bitter edge that keeps it from tasting like just another tea cake.
  • It stays moist for days and actually tastes better the next morning with coffee.
02 -
  • Grate the marzipan while it's cold or it turns into a sticky mess that won't distribute evenly.
  • Don't skip the parchment overhang because this cake can stick, especially around the edges where the glaze pools.
  • If your blood oranges aren't very red, the cake will still taste amazing but won't have that jewel-toned batter.
03 -
  • Zest the oranges before juicing them, and press the zest into the sugar with your fingers to release the oils.
  • Let the glaze set completely before wrapping or slicing, or it will smudge and look messy.
  • If the batter looks slightly curdled after adding eggs, don't panic—it will come together once you add the flour.
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