Shannon Alexandra Sweeney

Blood Orange Turmeric Poppy Seed Cake

Adapted from The Whole Bite

| Ingredients |

• 1 1/2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup plain greek yogurt
• 2 tsp. blood orange zest
• 1 cup sugar
• 3 eggs
• 1/2 tsp. vanilla
• 1/2 cup vegetable oil
• 1 tbsp. poppy seeds
• 1/3 cup fresh blood orange juice
• 1 tsp. turmeric

| Instructions |

• Preheat oven to 350. Grease and flour an 8 1/2 x 4 1/4 loaf pan and set aside.
• Sift dry ingredients into a large bowl. In a separate bowl, whisk the yogurt, zest, sugar, eggs, blood orange juice and vanilla until combined. Add the wet ingredients to the dry and whisk until incorporated. Fold in the oil with a rubber spatula. Add the poppy seeds and stir to combine. Pour the batter into the prepared loaf pan and smooth with a spatula. Top with thin blood orange slices, if desired.  Bake 50-55 minutes, until a tester inserted in the center comes out clean. I left mine in for closer to 60 minutes hoping it would brown more on top, but it ended up being a touch over baked. So don’t stress too much about a pale color, just trust the tester.
• Let the loaf cool in it’s pan for 10 minutes then remove to a wire rack to finish cooling. Let cake finish cooling before slicing.