Blood Orange and Poppy Seed Loaf Cake Recipe

• 125
  ml
  sunflower oil
• 225
  ml
  plant-based milk
• 125
  ml
  blood orange juice
  (approx 4 blood oranges)
• zest of
  4 blood oranges
• 1
  tsp
  vanilla extract
• 225
  g
  caster sugar
• 2
  tbsp
  poppy seeds
• 300
  g
  self-raising flour
• 1
  tsp
  baking powder
• pinch
  salt

TO DECORATE

• 175
  g
  icing sugar
• 2-3
  tbsp
  blood orange juice
• slices
  of blood orange

1. Preheat the oven to 160°C fan (180°C conventional)/gas mark 4. Grease and line a loaf tin so the cake releases easily.
2. In a large bowl whisk together the sunflower oil, plant-based milk, blood orange juice, orange zest and vanilla extract. Stir in the caster sugar and poppy seeds until evenly combined.
3. Sift the self-raising flour and baking powder into the wet mixture, add a pinch of salt, and fold gently until the batter is smooth and uniform. Pour into the prepared tin and bake for 45–55 minutes, until the top is golden and a skewer inserted into the centre comes out clean. Allow the cake to cool completely in the tin before icing.
4. To make the icing, whisk the icing sugar with 2–3 tablespoons of blood orange juice until glossy and pourable. Spoon or drizzle the icing over the cooled loaf and finish with fresh blood orange slices for decoration. If you’re not serving the cake the same day, add the orange slices just before serving so they stay fresh.