• Line a loaf tin with parchment paper and set aside. NOTE: For this recipe, I used my Twisted Loaf Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 320F/160C.

BLOOD ORANGE CAKE PREPARATION

• In a mixing bowl, beat the eggs together with the granulated sugar for 2 minutes on Medium speed, until light and fluffy. Mix in the blood orange zest and juice with the heavy cream and vegetable oil. Combine the all-purpose flour, baking powder and poppy seed.
  2 eggs, 5.29 oz granulated sugar, 2 Blood Orange zest, 2 Blood Orange juice, 2.82 oz heavy cream, 1.41 oz vegetable oil, 7.05 oz all-purpose flour, 1/2 Tbsp baking powder, 2 Tbsp poppy seeds
  
• Pour the preparation into your prepared loaf tin. NOTE: The batter is quite runny, that's normal.
  

BAKE!

• Bake for 38 minutes at 320F/160C. (Every oven heats differently, monitor your cake from 35 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Blood Orange Poppy Seed Cake is out of the oven, let it cool down in the mold for about 20 minutes. Then flip it over and wrap it in cling film while it is still warm. Let it cool down. When ready to enjoy, unwrap the film and cut a slice. NOTE: That's the secret to keep a cake moist! Enjoy & Bon Appétit!
• NOTE: This cake is best enjoyed the day of. However, you can store it wrapped at room temperature up to 3 days.