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Clementine poppy seed loaf

Clementine poppy seed loaf

The poppy seeds add crunch and the clementine glaze is, quite literally, the icing on the cake in Martha Collison's recipe.

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  • Serves10
  • CourseCake
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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  • 125g butter, softened
  • 175g caster sugar
  • 2 clementines, zest and juice of ½
  • 2 British Blacktail Free Range Large Eggs
  • 175g self-raising flour
  • 2 tbsp poppy seeds
  • 2 tbsp milk
  • 125g icing sugar
  • 1 tbsp lemon juice


  1. Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin and line the base with baking parchment.

  2. Using a wooden spoon or freestanding mixer, cream together the butter, sugar and zest of 1 clementine for about 4-5 minutes, until light and fluffy, then beat in the eggs one by one.

  3. Stir in the flour and poppy seeds until the mixture is well combined, then add the milk. Spoon into the prepared tin and bake for 40-45 minutes, until risen, golden and a skewer inserted into the centre comes out clean.

  4. Mix together the icing sugar with the lemon juice and juice of ½ of the zested clementine to form a runny icing. Drizzle over the hot cake, top with the zest from the remaining clementine and leave to cool completely before slicing.


Typical values per serving when made using specific products in recipe


1,315kJ/ 313kcals



Saturated Fat












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