It’s amazing the lengths I’ll go to convince myself that cake is healthy. I told myself this could be breakfast, welcomed the idea of a “guilt-less” treat, and convinced myself that no sugar meant no bad stuff.
Take this loaf for example. It uses olive oil and whole wheat flour, so I happily ignored the sugar and rationalized that at least there’s no frosting.
I stick by my beliefs. Life is too short to be suspicious about cake. Tofu, yes—cake, never. If it doesn’t include the usual suspects, tell yourself it’s healthy, eat a slice (or three) and go run it off.
Note to self: must run.
After my determined hunt for poppy seeds, I decided it was time to use the little bottle and try something different. When I saw the orange-poppy-seed loaf idea, I knew I’d found the right recipe.
Fortunately, some form of oranges are usually available if you live in India. They may not always be the best, but they’re good enough for cake. If you want better zest, imported Valencia oranges (sold at many food stores) give a brighter aroma and flavor. The juice should be freshly squeezed, but in a pinch packaged juice will work—never let the lack of fresh oranges stop you from baking.
This cake is seriously moist and slightly dense, full of citrus flavor and the crunch of poppy seeds. It comes together quickly, making it perfect for weeknight baking and weekday morning eating.
Can you make it without poppy seeds? Certainly, but it won’t be as much fun.
The olive oil flavor is noticeable, so you can add an extra tablespoon or two of orange juice to the batter if you want a brighter citrus note. I did, and I’m glad I did. Let the loaf rest for a while after baking so the flavors blend and the orange really shines.
It’s the right amount of sweet, perfectly soft, and—if you insist—healthy, because we can say it is.
Ingredients
1 and 1/2 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/3 cup poppy seeds
1 cup caster sugar
1 orange (zest and juice)
1/4 cup orange juice
3/4 cup yogurt
3 eggs
1/2 tsp vanilla extract
1/2 cup olive oil
Method
1. Sift the flour, baking powder and salt into a bowl. Stir in the poppy seeds and set aside.
2. Grease a 9″x5″ loaf pan and preheat the oven to 175°C.
3. Put the sugar in a large bowl and zest the orange directly into it. Rub the zest into the sugar with your fingers until it becomes slightly damp and fragrant.
4. Add the orange juice and yogurt to the sugar. Lightly beat the eggs (you may find it easier to beat them first) and add them along with the vanilla. Mix until combined.
5. Fold the dry ingredients into the wet mixture until just combined; the batter will be lumpy.
6. Add the olive oil and fold gently for at least two minutes until the batter becomes smooth and glossy. Taste and add a squeeze of orange juice if you want more brightness.
7. Pour the batter into the prepared pan and bake for 40 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the loaf to cool completely for a few hours so the flavors settle. The cake may sink slightly as it cools—this is normal.
Slice and enjoy!