Orange Poppyseed Loaf

Preheat the oven to 350°F (340°F).

In a large mixing bowl, whisk together the olive oil, orange zest, eggs, caster sugar, vanilla extract, poppyseeds, self‑raising flour, and baking powder until the batter is smooth and fully combined.

Grease and line a 900 g loaf tin with parchment paper, then pour the batter into the tin, smoothing the top.

Place the loaf in the preheated oven and bake for about 60 minutes, checking at the 45‑minute mark; if the top is browning too quickly, loosely cover it with foil.

Insert a wooden skewer into the centre of the loaf; when it comes out clean, the loaf is done. If not, continue baking, checking every 5 minutes.

While the loaf is baking, prepare the orange drizzle: combine the orange juice and icing sugar in a small bowl and whisk until the mixture is silky and smooth.

When the loaf is baked, remove it from the oven. While still hot, poke a wooden skewer all over the surface at various depths to create channels for the glaze.

Immediately pour the orange drizzle evenly over the hot loaf, allowing it to soak into the skewer‑created channels.

Let the loaf rest in the tin for at least 10 minutes, then remove it from the tin and peel away the parchment paper.

Slice the loaf while warm and serve each slice with a dollop of full‑fat Greek yogurt or enjoy it plain.