ORANGE YOGURT POPPY SEED LOAF

Orange Yogurt Poppy Seed Loaf is another recipe I found written when my sister & I were sorting through our father’s belongings after his recent passing. While there might not be anything new about an orange poppy seed loaf, this recipe is very good. Like other recipes I found, it had no title, no instructions on what to cook it in. I think it start its life as muffins or small cakes. I’ve made this several times both as small cakes & as a loaf & although it’s not a showstopper, both the cakes & the loaf are excellent. And they freeze well. I’m not sure our father, John ever got to make the recipe but it is special to me, penned in his all caps, very neat writing.

Its crumb is moist, thanks in part to the yogurt – feel free to substitute sour cream, also excellent. The flavor is as expected, bright & citrusy with a hint of nostalgia like many loaf cakes I make. John was always very stoic until mum passed away, so I won’t get too soppy. Grief is harsh. I’m learning to make some sort of peace with it, for now. I feel close to John every time I cook, especially when it’s a recipe I know he had made or was planning on making. So enjoy a slice of Orange Yogurt Poppy Seed Cake, perhaps with a little butter & a cup of your favorite hot brew. John would like to know his recipe is being shared. Also, try his veggie soup recipe that was written on the same page as this loaf.

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ORANGE YOGURT POPPY SEED LOAF

This recipe makes one loaf or a dozen small cakes cooked in a muffin pan. Feel free to sub the yogurt for sour cream. Make sure your poppy seeds are fresh. As with any seed, they can go rancid if they’re not stored properly or they’re old.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Baking

Servings: 9 slices

Calories: 494kcal

Author: Lovoni

Equipment

• 9 x 5-inch loaf pan

Ingredients

• 1/3 cup orange juice 80ml (it’ll be easier to zest the oranges before you juice them)
• 2 tablespoons poppy seeds
• 2 cups self-rising flour self-raising flour
• 1 cup white sugar or granulated sweetener of your choice such as monk fruit sugar
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 2 tablespoons finely grated orange zest
• 1 1/2 sticks butter, melted 170g
• 2 large eggs
• 1/2 cup plain full-fat yogurt or sour cream 125ml
• Demerara or turbinado sugar, for sprinkling, optional

Instructions

• Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (23 x 13cm) loaf pan & line with parchment paper bringing the paper about 2 inches (5cm) above each long side – this will make it easier to remove the loaf later. Or line a 12-hole muffin pan with liners and fill to 3/4 full.
• Combine the orange juice & poppy seeds together in a small bowl; set aside.
• Whisk together the flour, sugar, nutmeg & salt in a large bowl until well combined. Then whisk the zest, melted butter, eggs, yogurt & poppy seed mixture together in a medium bowl until well combined. Add the wet mixture to the flour mixture and stir until combine. Scrape the mixture into the prepared loaf pan; sprinkle liberally with the demerara sugar if using.
• Bake for about 50 minutes until a skewer inserted in the middle comes out clean (the small cakes take about 25 minutes). Let stand in pan for 10 minutes before removing to a wire rack to cool; slice when cooled. Cuts into about 9 slices. To freeze, place a piece of parchment paper between each slice or wrap each slice individually in plastic wrap or waxed paper.

Nutrition

Calories: 494kcal | Carbohydrates: 45g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 265mg | Potassium: 105mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1030IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1mg