Satsuma Poppy Seed Loaves
You can’t go wrong with citrus and poppy seeds. It’s satsuma season in southeast Louisiana and today calls for these addictive little loaves. My recipe for satsuma poppy seed loaves has a tender interior and is soaked with a citrus glaze. The holidays are upon us and these are great bake and freeze loaves that easily thaw. They’re great hostess gifts, perfect with a morning cup of coffee, or and tasty afternoon treat. Enjoy! XOXO Yvette
Satsuma Poppy Seed Cake
Servings: 6 mini loaves (6”x3.5”x2”) or 3 medium loaf pans ( 8’x4’x 2 1/4”)
Poppy Seed Loaves
2 ½ cups sugar
1 ½ cups vegetable oil
3 large eggs
1 Tablespoon almond extract
1 Tablespoon satsuma zest
1 Tablespoon baking powder
1 teaspoon kosher salt
3 ½ cups all-purpose flour
1 1/4 cups milk
2 Tablespoons poppy seeds
Glaze
1 cup granulated sugar
1 cup satsuma juice
special equipment: 6 mini loaf pans (6”x3.5”x2”) or 3 medium loaf pans ( 8’x4’x 2 1/4”)
Poppy Seed Loaves
1. Preheat oven to 350°F. Butter and flour or use nonstick floured spray to coat 6 mini loaf pans.
2. In a large mixing bowl using an electric mixer, blend sugar, oil and eggs until well blended. Add extract, zest, baking powder and salt and mix until well blended.
3. Add half of the flour alternating with half of the milk until well blended into a smooth batter. Add poppy seeds and mix until well blended.
4. Divide batter evenly among prepared loaf pans and place on a baking sheet. Bake until tester inserted into center comes out clean, 50-60 minutes.
5. Meanwhile, prepare the glaze.
6. Remove baked loaves from oven and let rest uncovered for 3 minutes in pan. Using a cake tester, poke holes on top of each loaf. Gradually spoon 2-3 Tablespoons of warm glaze on top of each loaf, allowing glaze to be absorbed between each spoonful.
7. Let sit uncovered for 10 minutes to absorb glaze. Remove from pans and transfer to cooling rack to cool completely.
Glaze
1. In a small sauce pan over medium heat, while stirring frequently, bring sugar and juice to a boil. Continue to stir and boil for 1 minute.
2. Remove from heat and let sit uncovered until ready to glaze baked loaves.
