Blood Orange Loaf Cake Marzipan

The first blood oranges I ever bought sat on my counter for days, their blushing skins catching afternoon light. I had no plan for them until that gray Sunday when the kitchen felt too quiet and something sweet needed to happen. The way they stained my cutting board ruby-red felt like magic, and suddenly I knew these werent ordinary oranges. They deserved something special, something that would let their crimson personality shine through.

My grandmother would have called this a tea cake, the kind you pull out when neighbors drop by unexpectedly. Last winter, I made three of these in one week because everyone who tasted it wanted the recipe. The way the kitchen smelled like citrus and warm almonds while it baked was better than any candle Ive ever bought.

Ingredients

• 200 g all-purpose flour: The foundation that holds everything together without being too heavy
• 1 ½ tsp baking powder: Gives the loaf that tender lift it needs
• ¼ tsp salt: Just enough to wake up all the flavors
• 2 tbsp poppy seeds: These add the most satisfying little crunch in every bite
• 120 g unsalted butter, softened: Room temperature is non-negotiable here for proper creaming
• 200 g granulated sugar: Sweetens but lets the orange still be the star
• Zest of 2 blood oranges: This is where all that concentrated citrus oil lives
• 2 large eggs: Bring structure and richness to the crumb
• 80 g marzipan, grated: The secret ingredient that keeps things incredibly moist
• 120 ml blood orange juice: Freshly squeezed makes all the difference
• 60 ml whole milk: Creates the perfect batter consistency
• 1 tsp vanilla extract: Rounds everything out with warm comfort
• For the glaze, 120 g powdered sugar: Creates that gorgeous ivory finish
• For the glaze, 2–3 tbsp blood orange juice: Adjust until you get the right pouring texture

Instructions

Get your oven ready:

Preheat to 175°C (350°F) and grease a 9x5-inch loaf pan, lining it with parchment paper so those little corners dont stick.

Whisk the dry team:

In a medium bowl, combine flour, baking powder, salt, and poppy seeds until theyre one happy family.

Cream butter and sugar:

Beat butter, sugar, and blood orange zest in a large bowl for about 3 minutes until the mixture looks pale and fluffy.

Add the eggs:

Beat them in one at a time, letting each one fully incorporate before adding the next.

Fold in the marzipan:

Gently mix the grated marzipan until its evenly distributed throughout the batter.

Mix your liquids:

Combine blood orange juice, milk, and vanilla extract in a separate bowl.

Combine everything:

Add dry ingredients to the butter mixture in three parts, alternating with the juice mixture and starting and ending with dry ingredients.

Bake to perfection:

Pour batter into your prepared pan, smooth the top, and bake for 45–55 minutes until a toothpick comes out clean.

Make the glaze:

Whisk powdered sugar with blood orange juice until smooth, then drizzle over the completely cooled cake.

Pin it

This cake became my go-to for housewarmings after I brought it to a friends new apartment last spring. She texted me the next day saying the last slice was gone by midnight.

Making Ahead

The unglazed cake keeps beautifully wrapped in plastic for up to two days. Add the glaze the day youre serving it for that fresh-from-the-bakery look.

Serving Suggestions

Slice this thinly and serve alongside Earl Grey tea or prosecco for brunch. The contrast between the slightly tart crumb and sweet glaze is begging for something bubbly.

Storage Secrets

Once glazed, store at room temperature in an airtight container where it will stay fresh for 2 to 3 days. The marzipan keeps things moister longer than youd expect.

• Never refrigerate the cake or the texture will turn sad and dense
• Freeze individual slices wrapped tightly in plastic for up to a month
• If the glaze gets too soft, pop the whole cake in the fridge for 10 minutes

Pin it

Theres something about cutting into a loaf cake that feels like slowing down time. Hope this one brings a little ruby brightness to your table.

Recipe FAQs

→ What gives this loaf its distinct flavor and texture?

The unique flavor comes from fresh blood orange zest and juice, complemented by the nutty undertones of poppy seeds. Grated marzipan enriches the batter, contributing to a wonderfully moist and tender crumb.

→ Can I use regular oranges instead of blood oranges?

While blood oranges offer a vibrant color and specific zest, you can substitute them with regular oranges. The flavor will still be delicious, though the color of the loaf and glaze might be less intense.

→ Is there a substitute for marzipan?

Yes, almond paste can be used as a direct substitute for marzipan. It will provide a deeper almond flavor, which pairs beautifully with the citrus notes of the loaf.

→ How should I store this baked loaf?

For optimal freshness, store the loaf in an airtight container at room temperature. It is best enjoyed within 2–3 days of baking to maintain its moisture and flavor.

→ What are some recommended accompaniments for this loaf?

This aromatic loaf pairs beautifully with a warm cup of Earl Grey tea, complementing its citrus notes. For a more celebratory touch, a glass of Prosecco makes a delightful accompaniment.

→ Can I add anything extra to the glaze?

Absolutely! For an added layer of flavor, consider incorporating a splash of orange liqueur into the blood orange glaze. This will enhance the citrus aroma and provide a subtle complexity.