Mandarin Poppy Seed Loaf

Make this delicious and refreshing mandarin and poppy seed cake, and surprise your family and the guests.

Mandarin Poppy Seed Loaf

Total Time: 1 hour, 50 minutes

Serving Size: 6

Calories per serving: 538,1

Fat per serving: 29,95g 41%

Saturated fat per serving: 16.66g 59%

Carbs per serving: 56,31g19%

Protein per serving: 7,23g 14%

Fiber per serving: 2,68g 11%

Sugar per serving: 30,59g

Sodium per serving: 54,32mg 2%


  • 2/3 cup butter, softened
  • 3 Tbs creme fraîche
  • 1 cup caster sugar
  • 1 tsp orange extract
  • 3 eggs
  • 1 cup self-raising flour
  • 3 Tbs corn flour
  • 2 Tbs poppy seeds
  • 4 mandarins, zest
  • 1/2 cup mandarin juice
  • For the icing
  • 1/2 cup unsalted butter
  • 1 1/4 cup icing sugar
  • 3/4 cup creme fraîche
  • zest of 2 mandarins
  • Butter for greasing
  • poppy seeds for sprinkling


  1. Heat the oven to 320F.
  2. Grease a 2lb loaf tin. Line the base and ends with a long strip of baking paper.
  3. In a bowl, beat the butter, creme fraîche, sugar and vanilla extract until pale and fluffy.
  4. In a separate bowl whisk in the eggs, adding slowly the flour, poppy seeds, zest and juice.
  5. Combine the butter mixture with the egg mixture and stir well.
  6. Pour the batter into the prepared tin and bake for one hour about.
  7. Let cool the cake for half an hour in the tin.
  8. Meanwhile, make the icing – in a bowl, beat together the butter, icing sugar and creme fraîche until pale and fluffy. Add half the mandarin zest and beat just a couple of times to incorporate, then cover and leave in the fridge to chill until the icing is firm enough to spread.
  9. Spread the icing all over the cake, snip off the corner and pipe thick stripes over the top.
  10. Sprinkle with the remaining mandarin zest and sprinkle with more poppy seeds.
  11. Serve and enjoy!
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