Blood Orange Marzipan Loaf Cake (Print version)

Vibrant blood orange loaf with poppy seeds and marzipan—moist, aromatic, and perfect for afternoon tea.

# What You Need:

→ 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 - 7 ounces granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 2.8 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 - 4.2 ounces powdered sugar
14 - 2 to 3 tablespoons blood orange juice

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line 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 until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Fold in grated marzipan until evenly distributed throughout the mixture.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add dry ingredients to butter mixture in three additions, alternating with blood orange mixture, starting and ending with dry ingredients. Mix until just combined, avoiding overmixing.
08 - Pour batter into prepared loaf pan and smooth the surface.
09 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center emerges clean.
10 - Cool in 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 consistency is achieved.
12 - Drizzle glaze over cooled cake and allow to set before slicing.

# Expert Tips:

01 -
  • The marzipan melts into the crumb and adds this secret almond richness that people always ask about.
  • Blood orange juice and zest give it a bright, slightly floral citrus flavor that feels special without being fussy.
  • Poppy seeds add just enough texture to make every bite interesting.
  • It stays moist for days and actually tastes better the next morning with strong coffee.
02 -
  • Don't skip grating the marzipan—chopping it into chunks will leave gummy pockets instead of melting into the crumb.
  • Use freshly squeezed blood orange juice; bottled juice lacks the brightness and the color won't be as vibrant.
  • Let the loaf cool completely before glazing or the icing will slide right off and pool at the bottom.
03 -
  • Bring your butter, eggs, and milk to room temperature before you start—it makes the batter smoother and the crumb more even.
  • Don't overbake; pull it out as soon as a toothpick comes out with just a few moist crumbs, or the loaf will dry out.
  • Zest the oranges directly over the sugar bowl so the oils hit the sugar and amplify the citrus flavor.
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