Blood Orange Loaf with Marzipan (Printable)

Ruby-red citrus loaf with poppy seeds and marzipan—moist, aromatic, and perfect for tea time or special occasions.

# What You'll Need:

→ Cake

01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 8½ tablespoons unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 2¾ ounces marzipan, grated
10 - ½ cup blood orange juice
11 - ¼ cup whole milk
12 - 1 teaspoon vanilla extract

→ Blood Orange Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons blood orange juice

# Directions:

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 the softened butter, sugar, and blood orange zest together until light and fluffy, approximately 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition.
05 - Fold the grated marzipan into the mixture until evenly distributed throughout.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add the dry ingredients to the butter mixture in three additions, alternating with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined without overmixing.
08 - Pour the 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 the cake 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 allow to set before slicing.

# Expert Advice:

01 -
  • The marzipan melts into the crumb, making every bite impossibly moist and lightly almond-scented.
  • Blood orange juice and zest give the cake a gorgeous blush color and a brightness that cuts through the sweetness.
  • Poppy seeds add a gentle crunch and a whisper of nuttiness that makes each slice feel a little more elegant.
  • The glaze sets into a glossy, tangy shell that makes it look bakery-perfect without any fuss.
02 -
  • Do not skip grating the marzipan, chopping it into chunks will leave dense, chewy pockets instead of melting evenly into the batter.
  • Blood orange juice varies in sweetness and acidity, so taste your glaze before drizzling and adjust with a pinch of powdered sugar or a few drops more juice.
  • Overmixing once the flour goes in will create tunnels and a tough crumb, so fold gently and stop as soon as no streaks remain.
03 -
  • Zest your oranges before juicing them, it's nearly impossible to zest a juiced orange and you'll need every bit of that fragrant oil.
  • Let the loaf cool completely before glazing, or the glaze will soak in instead of setting into that glossy shell.
  • Use a serrated knife to slice cleanly through the poppy seeds and tender crumb without tearing.
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