Blood Orange and Poppy Seed Loaves

Blood Orange and Poppy Seed Loaves served on a cooling rack drizzled with the syrup
  • 8 servings
  • to prepare
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  • 4 Blood Oranges
  • 200g Plain Flour
  • 2tsp Baking Powder
  • 50ml Oil
  • 150g Soft Brown Sugar
  • 100g Caster Sugar
  • 2.5 tbsp Poppy Seeds
  • 2 Eggs


1. Place 2 blood oranges into a saucepan and cover with water. Increase heat and boil for 20 minutes. Remove the oranges and allow to cool.

2 Pre heat the oven to 160°C (fan)/350°F/ gas mark 4. Grease 8 mini loaf tins and line with baking paper.

3 Sift the flour and baking powder into a bowl then add the poppy seeds and mix well. In a separate bowl whisk the oil, eggs and brown sugar.

4 Blitz the boiled oranges in a food processor to a fine pulp. Add to the wet mix and stir to combine. Now make a well in the dry ingredients and slowly whisk the wet mix into the dry mix.

5 Divide the mix evenly between the mini loaf tins and bake for 25-30 mins until golden brown. Test with a skewer making sure it’s clean when removed from the cake.

6 Whilst the cakes are baking make the syrup. Slice one blood orange into slices approx ½ cm thick.

7 Place the caster sugar, zest and juice of the remaining blood orange and 100ml of water into a small pan. Bring to the boil and add the orange slices. Boil rapidly for 10 minutes. Remove the orange slices and place on a wire cooling rack. Reserve the syrup for later.

8 Once the loaves have baked, leave in the tins and prick all over with a cocktail stick and pour over the syrup. Allow to cool completely in the tins.

9 Remove from the tins, cut the orange slices to decorate and arrange on top.