Blood Orange and Poppyseed Traybake

Happy New Year! Now is the season for all things citrus and blood oranges in particular are now at their best. They are juicy and sweet and their fun colour is joyful and uplifting. So today I have for you a blood orange and poppyseed traybake to bring in the new year.

I love this time of year. After the excesses and over indulgence of the festive season it’s refreshing to now be able to look forward to brighter days and warmer weather.

I must admit that however much I love spices it makes a nice change to put the cinnamon away haha!

I know many are making changes towards a healthier diet, myself included, but there’s always time for a little cake! And a traybake is the perfect antidote to the dark and grey days of January. Easy to make and perfect to share with friends over a brew and a natter.

The great thing about this blood orange and poppyseed traybake is that you can switch out ingredients - why not try lemon for a more traditional flavour or grapefruit for something a little more adventurous? And if poppyseeds aren’t really your thing feel free to leave them out of the recipe - it won’t affect the bake.

INGREDIENTS

Traybake

250 g butter (softened)

• 250 g caster sugar

• 4 large eggs

• 5 tbsp blood orange juice

• 300 g self raising flour

• 1 tsp baking powder

• zest 2 blood oranges

• 2 tbsp poppy seeds

Glaze

• juice 2 oranges

• 400 g icing sugar

• 50 g melted butter

• 2 sprigs fresh thyme

• orange slices (to decorate)

INSTRUCTIONS

1. Preheat the oven to 160 degrees C fan assisted

2. Grease and line a 12×8 inch deep baking tray

3. Cream together the butter and caster sugar until light using either a stand mixer or hand whisk

4. Add the eggs and orange juice and mix together

5. Add the self raising flour and baking powder and gently combine on a low speed

6. Add the poppyseeds and orange zest and once again gently combine

7. Pour the cake mix into the prepared tin and bake for 30 minutes or until an inserted skewer comes out clean

8. Remove from the oven and allow to cool in the tray for 10-15 minutes

9. Turn out onto a cooling rack and allow to cool completely

10. As the traybake cools, begin preparing the glaze

11. Add the melted butter, orange juice and icing sugar to a bowl and whisk until no lumps of icing sugar remain. Set aside

12. Once the traybake has cooled, pour the orange glaze over the cake and decorate with slices of blood orange and a little sprinkle of lemon thyme

13. Slice into small squares and serve