Blood Orange Poppyseed Cake
This recipe is brought to you by The Juice Brothers
Serves 6-8
Ingredients
Loaf:
280g
½ tsp salt
1 ½ tsp baking powder
¼ tsp baking soda
2 tbsp poppy seeds
250g caster sugar
170g butter, softened
2 eggs
80ml The Juice Brother’s ‘Citrus Crush’ Juice
Zest of 1 blood orange or orange
90g plain yoghurt
1 tsp vanilla extract
Icing:
130g icing sugar
2-3 tbsp The Juice Brother’s ‘Citrus Crush’ Juice
Method
Preheat oven to 180°C and line a loaf tin with baking paper.
In a large bowl, combine the flour, salt, baking powder, baking soda and poppy seeds. Set aside.
In a separate bowl, cream the butter and caster sugar together until light and fluffy, using an electric mixer or hand beaters. Add the eggs one at a time, beating well after each addition. Add juice, zest, yoghurt and vanilla extract, then mix until smooth.
Fold the wet ingredients into the dry, until just combined, being careful not to overmix. Transfer batter to the loaf tin and smooth the top with a spatula. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover with foil and continue baking.
Once baked, remove from the oven and let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
For the icing, whisk together the icing sugar and juice until smooth, adjusting the quantity for your desired icing consistency.
Once the cake has completely cooled, drizzle the icing over the top, allowing it to drip down the sides, then slice and serve.
