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Prep 20 mins
Cooking 45 mins
Serves 10
Autumn and Winter is the perfect time of year to enjoy this delicious Blood Orange & Poppyseed Loaf! It’s pretty pink icing will make it a show stopper at your next event.
Preheat oven to 180 degrees Celsius (160 fan forced) and line a loaf tin.
In a medium bowl whisk together together the flour, baking powder, bicarb soda and poppy seeds.
In a large bowl whisk together the yoghurt, sugar, eggs, oil and blood orange zest.
Add the dry ingredients to the wet and whisk until the batter is smooth. Pour into the pre-pared tin and bake for 45 minutes or until the cake is golden in colour and a skewer in-serted into the centre comes out clean.
Allow the cake to cool in its tin for a few minutes, before removing the cake from the tin and allowing to cool completely on a wire rack.
Once the cake has cooled make the icing, by combining the icing sugar and 1 tbsp of the fresh blood orange juice in a medium bowl. Gradually add more juice, a little at a time, until you have a smooth thick spreadable icing. You may not need all the juice to reach this consistency.
Spread the icing over the cake allowing it to drizzle over the sides and enjoy!
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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