Thank you so much for stopping by—I’m thrilled to share this delightful Persian Orange Cake with Cardamom and Poppy Seeds with you! This bright and warmly spiced cake 🍊 perfectly balances citrus zest, aromatic cardamom, and little bursts of texture from poppy seeds. If you love flavor-packed bakes, you’re in the right place. And hey, don’t forget to subscribe for more scrumptious recipes by email!
Overview of Recipe Content
This Persian Orange Cake is a beautiful choice for afternoon tea, brunch, or a cozy dessert. It’s moist, fragrant, and dotted with charming little surprises—just like finding unexpected treasures in life.
Why You’ll Love It
- Bright, citrusy aroma meets warming, floral cardamom.
- Soft crumb contrasted by subtle crunch from poppy seeds.
- Simple ingredients, impressive taste—just like your nonna used to make (mine taught me all the shortcuts!).
What It Tastes Like
Lightly sweet with a rich orange flavor, complemented by warm, exotic cardamom. Each bite is a dance of citrus that feels comforting yet adventurous.
Seasonal & Nutritional Perks
Perfect for winter or spring—citrus brightens even the gloomiest days, while yogurt adds moisture and tender texture. Contains no exotic flours or oils, just pantry classics.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cardamom
- ¼ tsp salt
- Zest of 2 large oranges
- 1 tbsp poppy seeds
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup (180 ml) freshly squeezed orange juice
- ½ cup (120 ml) plain yogurt
Tools Needed
- Mixing bowls
- Electric mixer
- Loaf pan (or round cake pan)
- Zester, measuring cups/spoons
- Cooling rack
Suggested Substitutions
- Greek yogurt instead of plain for extra tang.
- Almond milk yogurt for dairy-free variants.
- Ground cardamom swap: ¼ tsp vanilla + ¼ tsp cinnamon (still yummy!).
- Additions: A bit of chopped pistachio on top or inside.
How to Make Persian Orange Cake with Cardamom and Poppy Seeds
- Prep & Dry Mix
Preheat oven to 350 °F (175 °C). Grease and line pan. In a bowl, whisk together flour, baking powder, soda, cardamom, salt, orange zest, and poppy seeds. - Cream Butter & Sugar
Beat softened butter and sugar until light and fluffy—about 2–3 minutes. The kitchen should smell sweetly citrusy from the zest being rubbed into the sugar. - Add Eggs & Flavor
Add eggs one at a time, beating until smooth. Stir in vanilla. - Alternate Wet & Dry
Mix orange juice and yogurt together. On low mixer speed, alternately add dry mix and wet mixture starting and ending with dry. Don’t overmix; stop when just combined. - Bake the Cake
Pour batter into pan, smooth top. Bake for 45–55 minutes until a toothpick comes out clean or with a few moist crumbs. - Cool & Serve
Let cake rest in pan for 10 minutes, then transfer to rack. Serve warm or cooled.
Sensory Tip: One moment you’ll get a citrus burst, the next a whisper of soothing cardamom—like mini flavor vacations in each bite!
What to Serve with Persian Orange Cake
- A dollop of whipped cream with a drizzle of honey.
- Persian black tea or Earl Grey—floral and bright.
- Vanilla ice cream for a decadent dessert twist.
- Fresh fruit salad—kiwi, berries, or pomegranate seeds echo the citrus notes.
Tips for Making It Perfect
- Room temp eggs & butter = smoother batter.
- Zest before juicing, so you don’t lose oils.
- Measure flour by weight (250 g) if possible—drier cakes often mean too much flour.
- Test bake well—every oven is different.
- Prep ahead: Make the batter the night before and bake fresh in the morning.
Storage Instructions
- Stored in an airtight container at room temperature: 2–3 days.
- Fridge-stored: up to 5 days (let it warm before serving).
- Freeze slices individually wrapped: up to 2 months. Thaw overnight in the fridge then gently warm before eating.
General Information
This is a playful Iranian-inspired cake riffing on traditional Persian citrus and cardamom combos—like those in the beloved Persian Love Cake, which often includes rosewater or saffron too . I’ve kept it cozy and simpler: poppy seeds for texture, extra orange zest for freshness, and no fancy syrups—perfect for everyday indulgence.
Frequently Asked Questions
Q: Can I add poppy seeds inside and on top?
Yes! It looks great toasted on top before baking.
Q: Can I use bottled orange juice?
Fresh squeezed tastes best—more vibrant zest and juice flavor.
Q: Can I halve the recipe for smaller pan?
Absolutely—reduce baking time to around 30–35 minutes.
Q: Dairy-free options?
Use plant-based yogurt and coconut oil instead of butter.
Q: Can I make this gluten-free?
Yes—swap flour 1:1 with a gluten-free all-purpose blend with xanthan gum.
Conclusion
This Persian Orange Cake with Cardamom and Poppy Seeds is a flavor celebration—bright and warming, elegant yet approachable. It’s perfect any day you need a smile. If you adored this, try these friend recipes:
Wishing you cozy baking moments, and come back soon—nonna’s still got secrets to share! 💛
Interactive Elements
- Loved it? Leave a ⭐️ rating and comment below!
- Show it off! Share your photo on Pinterest or tag me on Instagram with #PoulefRecipe.
Nutritional Information (approx. per slice, 12 slices)
| Calories | Carbs | Protein | Fat | Saturated Fat | Sodium |
|---|---|---|---|---|---|
| 280 kcal | 35 g | 5 g | 14 g | 8 g | 150 mg |
Persian Orange Cake with Cardamom and Poppy Seeds
- Total Time: 65 minutes
- Yield: 12 servings 1x
Description
Bright, fragrant Persian‑inspired orange cake with warm cardamom and poppy seeds—simple yet extraordinary!
Ingredients
2 cups all‑purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp ground cardamom
¼ tsp salt
Zest of 2 large oranges
1 tbsp poppy seeds
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
¾ cup freshly squeezed orange juice
½ cup plain yogurt
Instructions
1. Preheat oven to 350°F and grease/line a pan.
2. Whisk together flour, baking powder, soda, cardamom, salt, orange zest, poppy seeds.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then stir in vanilla.
5. Alternate adding dry ingredients and orange‑yogurt mixture until just combined.
6. Pour batter into pan and bake 45–55 min or until toothpick comes out clean.
7. Cool in pan for 10 min, then transfer to wire rack and slice.
Notes
Room‑temperature ingredients help batter come together.
Don’t overmix once flour is added—stops cake from being tough.
Measure flour by weight for consistent results.
Store at room temperature up to 3 days or freeze slices individually.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
- Cholesterol: 70
