Orange and Poppy Seed Loaf

Believed to be the most commonly grown tree in the world, oranges are one of the world’s favourite fruit. Gisborne is NZ’s largest supplier of Oranges with 85% of the national crop grown in the region. Juicy, sweet and known for vitamin C, oranges make a great snack and add an extra element to many recipes. I love baking with oranges and its zest provides great citrus flavour. This recipe uses the zest of three and juice of two. It makes for the perfect morning tea treat.

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2 cups self-raising flour

1 teaspoon baking powder

¾ cup caster sugar

2 tablespoons poppy seeds

¾ cup milk

2 eggs

½ cup oil (e.g. canola)

Juice of 2 oranges

Zest of 3 oranges



Juice of 1 orange

¼ cup caster sugar


PREHEAT oven to 200°C. Lightly grease and line a loaf tin with baking paper.

1. Sift flour and baking powder into a large bowl. Stir through caster sugar and poppy seeds and make a well in the centre.

2. In a separate bowl, whisk the milk and eggs together. Stir through the oil, orange juice and zest.

3. Combine the wet mixture with the dry mixture and stir well.

4. Spoon the mixture into the prepared loaf tin. Bake for 45–50 minutes or until golden and a skewer inserted in the centre comes out clean. Remove from oven and allow to stand in the tin while you make the syrup.

5. To make the glaze, combine orange juice and sugar together and pour over loaf while warm. Allow to cool slightly before turning onto a wire rack to cool completely.

TO SERVE, cut into thick slices and serve with butter.

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