Lets face it-there are certain fruits or foods which given their name do not exactly evoke a tasty image. Case in point, the blood orange. I mean….how could one get excited over something with the word blood in it if you’re going to be shoving it in your mouth? Well, these little beauties lend the most amazing ruby red color when juiced. You’ll find them used in everything from cocktail recipes to baking. Mix the juice with a little confectioners sugar and you have the most beautiful AND flavorful princess pink icing.
It’s always a surprise when you slice one in half to find how deep in color your prized beauty really is. When picking one out you want to find one that has a good patch of crimson red mixed with deep orange.
Blood Orange Poppy Seed Loaf
1 1/2 C all purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1/2 Cup unsalted butter, room temp
1 1/4 Cups sugar
2 large eggs, room temp
1 tsp. vanilla
zest of 2 large blood oranges
2 Tbsp. blood orange juice
1/3 Cup milk
1 tsp. white vinegar
2-4 Tbsp. poppy seeds
Combine milk with vinegar and set aside for about 10-15 minutes.
Preheat the oven to 350° F. Prepare a standard loaf pan with non stick baking spray and line with parchment paper so the ends are extended over the long side of the pan. Leave at least 2 inches of overhang.
In a stand mixer with paddle attachment, cream the butter with the sugar until light and fluffy. Add eggs one at a time and mix until combined. Add the vanilla and combine. Zest the oranges over the mixer bowl and also add the blood orange juice. With mixer on stir setting, stir to combine. Whisk the dry ingredients together in a separate bowl. Add in half the flour mixture and beat gently to combine. Add in milk mixture with mixer running on slow speed and mix gently to combine. Add in last half of flour mixture and beat gently to combine. Stir in the poppy seeds (Note* this is a matter of preference on how much poppy seeds you like-I add in only 2 Tbsp. but you can much more to your liking).
Pour the batter into the pan and smooth out the top. Bake in preheated oven for about 55 minutes to an hour or until a wooden skewer inserted shows a few moist crumbs.
Make the Blood Orange Syrup by placing ingredients into a liquid glass measuring cup and microwaving until mixture comes to a boil.
Let the cake cool for 30 minutes then gently pour the Blood Orange Syrup over the cake until cake absorbs all of syrup. Let cake cool completely, then apply glaze with a large spoon until top of cake is covered.
For glaze– in a medium bowl place sifted confectioners sugar and blood orange juice and whisk to combine.
Blood Orange Syrup
1/2 Cup water
2 1/2 Tbsp. sugar
1 Tbsp. blood orange juice
1 1/2 Cup confectioners sugar, sifted
3-4 Tbsp. fresh blood orange juice