Persian Orange Cake with Cardamom and Poppy Seeds
Alright, I’m going to let you in on something truly magical from my kitchen experiments: this Persian Orange Cake with Cardamom and Poppy Seeds is like a little slice of sunshine wrapped in spice. Every bite bursts with bright, zesty orange paired with the warm, floral whisper of cardamom — a flavor combo that feels both exotic and comforting. The poppy seeds add this delightful crunch and nutty depth that you never knew you wanted in a cake. Plus, it’s not too sweet but packed with personality. Whether you’re new to Persian flavors or a seasoned spice lover, this cake is a guaranteed crowd-pleaser. Trust me, once you taste it, you’ll want to whip it up again and again!
Quick Facts
- Yield: Serves 8-10
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp ground cardamom
- 2 tbsp poppy seeds
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup plain Greek yogurt
- ¼ cup freshly squeezed orange juice (about 1 orange)
- Zest of 2 medium oranges
- 1 tsp vanilla extract
How I Make It
Step 1:
First things first—preheat your oven to 350°F and grease a 9-inch round cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and poppy seeds. This dry mix is where your spices and seeds start teasing your senses with that warm smell.
Step 2:
In a large bowl, cream the butter and sugar with a hand mixer or stand mixer until it’s light and fluffy—think soft clouds of buttery sweetness. This usually takes about 3-4 minutes. It’s a crucial step for a tender crumb.
Step 3:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla, orange juice, and orange zest. Your kitchen will start smelling like an irresistible citrus oasis by now.
Step 4:
Add the dry ingredients to the wet in two parts, alternating with the Greek yogurt. Start and end with the flour mixture. Mix gently until just combined—overmixing can make the cake tough, so treat the batter like a delicate flower.
Step 5:
Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s perfect when it’s golden brown and springy to the touch.
Step 6:
Once out of the oven, let the cake cool for 10 minutes in the pan before turning it out onto a wire rack. This helps it set up nicely and keeps it from sticking. Serve warm or at room temperature—either way, it’s a mood-lifter.
Variations & Tips
- Substitute half the all-purpose flour with almond flour for a nuttier flavor and moist texture.
- Try adding a tablespoon of rosewater to the wet ingredients for a floral Persian twist.
- Use a bundt pan for a stunning presentation and extra caramelized edges.
- If you want a more intense orange flavor, brush the warm cake with orange marmalade before serving.
- Swap plain Greek yogurt with sour cream for an even richer crumb.
- Don’t skip zesting fresh oranges—bottled zest just won’t do.
How I Like to Serve It
This cake shines best with a cup of strong tea or a bright, floral coffee. It’s a fantastic dessert for holiday gatherings or Sunday brunch, especially in late winter or early spring when you need a citrus pick-me-up. You can dust it lightly with powdered sugar or serve with a dollop of whipped cream for some extra indulgence.
Notes
- Store leftovers tightly covered at room temperature for up to 3 days, or refrigerate for up to a week.
- Reheat slices gently in the microwave for 10-15 seconds to bring back the softness.
Closing: This Persian Orange Cake is one of those rare recipes that feels special but is surprisingly easy to pull off—your new favorite whenever you crave a citrus-spiced treat!
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
