Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

Whole-orange loaf cake brightens a grey morning

Recipe: Poppy seeds add texture to vegan snack cake

Poppy seeds and orange zest add visual interest  to this moist orange loaf cake.

Poppy seeds and orange zest add visual interest to this moist orange loaf cake. Kathy Morrison

As citrus season rolls on through the end of winter, I felt the urge to bake something with oranges. Poking around online, I found a reference to "orange poppy lazy loaf" that led to Gretchen's Vegan Bakery.

I'm not a vegan cook, but I like to try plant-based recipes. Gretchen has a very active blog, and a wealth of recipes available, if vegan baking is your preference.

cara-cara-halves.jpg
This pink-tinged Cara Cara orange went into my loaf.

The orange loaf recipe is called "lazy," apparently, because the whole orange is used, skin and all, puréed in a food processor with all the other ingredients. (OK, not the stem or potential seeds, but everything else.)

I've make other whole-orange recipes before: The Almond & Orange Cake in our Taste Winter! cookbook is gluten- and dairy-free, though it uses 6 eggs, so definitely not vegan.

This recipe, unlike the other, doesn't require boiling the oranges first, but Gretchen warns to use oranges with thin skins (meaning less bitter pith), totaling about 5 ounces. I had one Cara Cara orange left that, minus the stem, weighed in at 5.1 ounces. Perfect. Mandarins or clementines also would be good choices.

I diverged from the original recipe in mixing and somewhat in ingredients. The primary difference is that she used Bob's Red Mill egg replacer, while I used a "flaxseed egg." The recipe here is my adaptation, which is less "lazy" but makes more sense to me.

Orange poppy seed snack loaf

Makes one 5-by-10-inch loaf

Ingredients:

3/4 cup non-dairy milk (I used oat milk)

1 tablespoon ground flaxseed

1 small navel orange or 2 small clementines, total weight about 5 ounces, stem end removed

1 scant cup granulated sugar (195 grams)

1/2 cup vegetable oil

2 teaspoons vanilla extract

1-3/4 cup unbleached all-purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

2 teaspoons (or more) poppy seeds

Optional light* glaze:

1/2 tablespoon fresh orange juice

3 to 4 tablespoons powdered sugar

Instructions:

Grease a 5-by-10-inch loaf pan. Preheat oven to 350 degrees.

Measure the non-dairy milk into a 1 cup glass measuring cup. Stir in the ground flaxseed, and set aside.

Cut the orange in half or quarters to check for seeds. Remove any seeds and any thick interior stem. Place the orange pieces, with skin intact, in a food processor or blender. Add the granulated sugar and blend at high speed until the orange and sugar are puréed and well combined. (There will be small pieces of skin visible, which is OK.)

Scrape the orange mixture into a large bowl. Whisk in the oil, then the vanilla and the flaxseed-milk mixture.

In a medium bowl, whisk together the flour, baking powder, salt and poppy seeds. Blend the dry ingredients into the wet ingredients with a wooden spoon or rubber spatula, being careful not to over-mix.

Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, or until a toothpick stuck in the middle of the loaf comes out clean.

Cooling orange loaf
The baked loaf, cooling upside down.

Place the pan on a cooling rack, and let the loaf cool for about 10 minutes. Then remove it from the pan to the rack and allow to cool completely before glazing or serving.

*Note: I made a small amount of light glaze for the top of the loaf, but this is optional. If a thicker glaze is desired for a dessert presentation, combine 1 cup confectioner's sugar with 1 tablespoon fresh juice and 1-1/2 teaspoon orange zest. Garnish with orange slices and/or more poppy seeds, as desired.

Comments

0 comments have been posted.

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!

Thanks to Our Sponsor!

Cleveland sage ad for Be Water Smart

Local News

Ad for California Local

Garden Checklist for week of Feb. 2

During this stormy week, let the rain soak in while making plans for all the things you’re going to plant soon:

* During rainy weather, turn off the sprinklers. After a good soaking from winter storms, lawns can go at least a week without sprinklers, according to irrigation experts. For an average California home, that week off from watering can save 800 gallons.

* February serves as a wake-up call to gardeners. This month, you can transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.

* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.

* Transplant cabbage and its close cousins – broccoli, kale and Brussels sprouts – as well as lettuce (both loose leaf and head).

* Indoors, start peppers, tomatoes and eggplant from seed.

* Plant artichokes, asparagus and horseradish from root divisions.

* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.

* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.

* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.

* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.

Taste Spring! E-cookbook

Strawberries

Find our spring recipes here!

Taste Summer! E-cookbook

square-tomatoes-plate.jpg

Find our summer recipes here!

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!