Orange and Poppy Seed Loaf

If you’re after a bake that’s light, soft, and packed with citrus goodness, this Orange and Poppy Seed Loaf is an absolute winner. It’s just the right balance of sweet and tangy with a lovely crunch from the poppy seeds. Whether you’re whipping it up for morning tea, an afternoon nibble, or a weekend treat, this loaf is sure to brighten your day. Plus, it’s simple enough to fit into a busy schedule without sacrificing flavour.

Sweet loaves like our Orange and Poppy Seed Loaf, take no time to make, but quite a while to bake. Don’t worry if your sweet loaf takes 40 minutes to an hour to bake, and if a crack appears across the top, it’s still perfectly fine. After all, these are the things we need to expect with sweet loaves.

Why you’ll love this Loaf

This light, soft, delicate Orange and Poppy Seed Loaf can be enhanced by brushing with syrup and topping with glace orange slices. Serve it cold with tea, or as a warm dessert with cream.

Storage Tips

Store at room temperature in an airtight container for up to 3 days or freeze slices individually for up to 3 months.

Frequently Asked Questions

Orange and Poppy Seed Loaf

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becs-table.com.au

Moist and fluffy, this Orange and Poppy Seed Loaf is the perfect balance of citrus zing and nutty crunch. You have to try it, and see if you are a fan too.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Difficulty Medium

Course Afternoon Tea, Dessert, Morning Tea

Cuisine Australian

Servings 12

Method Thermomix

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Equipment

• 1 Thermomix

Ingredients

  

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For The Loaf

• 300 g plain flour all-purpose
• 8 g 1 1/2 tsp baking powder
• 1/4 tsp flaked sea salt or 1/8th tsp of fine sea salt
• 15 g orange rind grated *see tips
• 260 g caster sugar
• 225 g butter softened for stand mixer cold cubes for TM
• 3 eggs large
• 190 g milk
• 30 g poppy seed

For The Syrup (Optional for extra flavour)

• 50 g icing sugar
• 50 g fresh orange juice

Instructions

 

Thermomix Method for the Loaf

• Set your oven to 170°C fan and line a 22 x 10 cm loaf pan.
• Weigh the flour, baking powder and salt into the TM bowl MC in mix for 3 seconds/speed 6 then remove and set aside.
• Weigh the sugar and orange rind (no pith) to the TM bowl and Grate for 10 seconds/speed 8 scrape the batter down and lift it from the base between the blade then then set for another 5 seconds/speed 8.
• Weigh the cubes of cold butter and mix 30 seconds/speed 6.
• Scrape down and lift the butter from the base of the bowl again, Insert the butterfly.
• At this stage have all your ingredients prepared and ready to add to the TM. For example, place your eggs in one bowl, milk and poppy seeds in a jug, and have your flour mix ready that you set aside earlier.
• Set the TM to speed 3.5, add in one egg, then take two heaped tablespoon of the flour and add them to the TM bowl through the hole in the lid while the blades are still running add another egg then another 2 heaped tablespoons of the flour mix and repeat again for the last egg.
• Remove the lid, scrape down and lift. Then with all your ingredients at the ready, set the TM back to speed 3.5 and add the dry ingredients and liquid ingredients 1/2 at a time alternatively while the blades are running through the hole in the lid.
• Bake for 45 – 55 minutes or until the temp reaches 85°C in the centre.

Method for the syrup:

• While the cake is baking make the syrup. Mix the orange juice and icing sugar and leave to rest until the cake comes out of the oven then while the loaf is hot brush the syrup on with a pastry brush.
• Just before serving, sift a little more icing sugar over the top for presentation and consider adding some glaze oranges.

Notes

If you place your butterfly into the TM bowl and it won’t move, remove it and mix again for 3 seconds/speed 6 then place the butterfly back in position. It won’t move until your butter is at the right texture, but don’t over do it or you will warm the butter too much.

Want to know more?

Why no browse our loaves and cakes.