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Why you’ll love this cake

Bold citrus aroma from fresh orange zest
Warm, bakery-style fragrance from cardamom
Pretty speckle + light crunch from poppy seeds
Works as:
- a simple tea cake
- a dinner-party dessert (especially with glaze)
- a make-ahead treat that slices cleanly

Ingredients for Persian Orange Cake with Cardamom and Poppy Seeds

For the cake

2 medium oranges (you’ll use zest + juice)
2 cups (250g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
2 tbsp poppy seeds (plus extra for topping, optional)
1 1/2 tsp ground cardamom (adjust to taste)
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1/2 cup (120ml) neutral oil or melted unsalted butter
3/4 cup (180g) plain yogurt (or thick dairy-free yogurt)
1 tsp vanilla extract
Optional: 1–2 tsp orange blossom water (go light—this is potent)

For the orange glaze

1 1/4 cups (150g) powdered sugar, sifted
2–4 tbsp fresh orange juice (start small)
1 tsp finely grated orange zest (optional but amazing)
Optional: pinch of ground cardamom

Optional garnish

chopped pistachios
dried rose petals (food-grade)
thin orange slices or candied peel

Tools you’ll want

8–9 inch round pan or springform pan
parchment paper (highly recommended)
microplane or fine grater (for orange zest)
whisk + spatula
cooling rack

**Ingredient notes (so your cake tastes bright, not bitter)**

1) Master the zest

Zest only the colored part of the peel.
Avoid the white pith (that’s where bitterness hides).
Zest directly over your sugar if you can—those oils cling to sugar beautifully.

2) Cardamom: the “tiny amount, big impact” spice

Ground cardamom is convenient, but it fades over time.
If yours has been in the cupboard forever, consider replacing it for best aroma.
Start with 1 1/2 tsp; if you love it, bump to 2 tsp next time.

3) Poppy seeds: speckle + texture

You can toast them quickly in a dry pan (1–2 minutes) for a deeper note.
Don’t overdo it—this cake should still feel citrus-first.

4) Orange blossom water (optional, but magical)

Use a few drops to 1–2 teaspoons, max.
Think “background perfume,” not “full floral bouquet.”

Step-by-step: How to make Persian Orange Cake with Cardamom and Poppy Seeds

1) Prep the pan and oven

Preheat oven to 175°C (350°F).
Grease your pan, line the bottom with parchment, and lightly grease again.
Zest your oranges first, then juice them.

2) Mix dry ingredients

In a bowl, whisk together:

flour
baking powder + baking soda
salt
ground cardamom
poppy seeds

Set aside.

3) Build the citrus base

In a large bowl:

Add sugar and orange zest.
Rub zest into sugar with your fingertips for 30 seconds (this releases the oils).
Whisk in eggs until the mixture looks glossy and slightly lighter.

4) Add wet ingredients

Whisk in:

oil (or melted butter)
yogurt
vanilla
fresh orange juice (start with 1/3 cup / 80ml)

Optional: whisk in orange blossom water.

5) Combine (don’t overmix)

Add dry ingredients to wet.
Fold gently with a spatula until you don’t see dry flour.
If batter looks very thick, add 1–2 tbsp more orange juice.

6) Bake

Pour into pan and smooth the top.
Bake 35–45 minutes (timing depends on pan size and oven).
It’s done when:
- the top is set and lightly golden
- a toothpick comes out clean (a crumb or two is fine)
- the center springs back when gently pressed

7) Cool properly

Cool in pan 10–15 minutes.
Turn out onto a rack and cool completely before glazing.

Orange glaze

Sift powdered sugar into a bowl.
Add 2 tbsp orange juice and whisk.
Add more juice a teaspoon at a time until it ribbons off the whisk.
Stir in zest and a tiny pinch of cardamom if you like.

Glazing tips

For dramatic drips: slightly thinner glaze, pour slowly.
For a thick white cap: use less juice, spread with a spoon.

Decorating ideas

Minimal: glaze + pinch of poppy seeds
Classic: glaze + chopped pistachios
Celebration: glaze + pistachios + rose petals
Citrus show-off: top with thin orange slices (fresh or candied)

Variations (choose your adventure)

1) Olive oil orange-cardamom version

Swap neutral oil for extra-virgin olive oil (use a smooth one, not super peppery).

Result: deeper aroma and a slightly fruitier finish.

2) Almond twist (more “special occasion”)

Replace 1/2 cup (60g) flour with 1/2 cup (50–55g) finely ground almond flour.

Result: slightly richer crumb and lovely scent.

3) Rose-orange version

Add:

1 tsp orange blossom water and/or
1/2 tsp rose water
Keep it subtle—floral notes should whisper, not shout.

4) Loaf pan option

Bake in a lined 9×5 loaf pan:

50–65 minutes, tent loosely with foil if browning too fast.

Serving suggestions

Slice and serve with:
- hot tea (black tea, mint tea)
- coffee
- fresh berries
For gatherings:
- cut into thin wedges (the aroma does the heavy lifting)

Storage and make-ahead tips

Room temperature: store covered for 2–3 days (glazed cake is happiest under a dome).
Fridge: if your kitchen is very warm, refrigerate—but bring slices back to room temp for best texture.
Freezing: freeze unglazed slices wrapped tightly; thaw at room temp, then glaze fresh.

Troubleshooting (quick fixes)

Bitter taste: zest included too much white pith → next time, zest lighter and finer.
Dense cake: batter overmixed → fold gently just until combined.
Sunken middle: underbaked or oven door opened too early → bake until center is fully set.
Dry crumb: baked too long → pull as soon as toothpick is clean; glaze helps restore moisture.
Weak flavor: old cardamom or not enough zest → refresh spices and zest directly into sugar.

FAQs

Is this the same as Persian Love Cake?

Not exactly. Persian Love Cake often features floral accents (rose/orange blossom), citrus, and warm spice—sometimes with nuts—while this recipe spotlights orange + cardamom + poppy seeds in a simpler, everyday-friendly format.

**What does cardamom taste like in cake?**

It’s fragrant, warm, and slightly citrusy in its own way—like a cozy perfume that makes orange taste brighter and more complex.

**Can I skip the poppy seeds?**

Yes. The cake will still be delicious—just a little smoother in texture. You can replace them with:

finely chopped pistachios
sesame seeds (for a different vibe)
or simply leave them out

**Do I need orange blossom water?**

No—this cake works beautifully without it. If you do use it, start tiny (think 1/2 tsp), taste your batter aroma, and add more only if you want that floral lift.

Can I make this in a bundt pan?

Yes, with two notes:

grease very thoroughly (every ridge!)
bake time often increases to 45–60 minutes
Let it cool 15–20 minutes before turning out.

Conclusion

If you’re after a dessert that feels elegant without being complicated, Persian Orange Cake with Cardamom and Poppy Seeds is a perfect pick. The bright orange zest and fresh juice bring a sunny citrus punch, while cardamom adds that warm, bakery-style fragrance that makes every slice smell (and taste) extra special.

Irresistible Persian Orange Cake with Cardamom and Poppy Seeds

Author: Velma
Total Time: PT1H00M
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

This Persian Orange Cake with Cardamom and Poppy Seeds is fragrant, moist, and delicately spiced. Fresh orange zest and juice bring brightness, while warm cardamom adds depth and elegance. Poppy seeds provide a gentle crunch and visual charm.

Instructions

1. Prepare the Batter

Preheat oven to 350°F (175°C).
Grease and line a 9-inch round cake pan or springform pan.
In a bowl, whisk flour, baking powder, baking soda, salt, cardamom, and poppy seeds.
In another bowl, whisk eggs and sugar until pale.
Add oil, orange juice, zest, and vanilla; mix well.
Add dry ingredients and stir just until combined.

2. Bake

Pour batter into prepared pan.
Bake 40–45 minutes, until a toothpick inserted comes out clean.
Cool in the pan 10 minutes, then transfer to a rack.

3. Make the Orange Syrup (Optional)

Simmer orange juice and sugar for 5 minutes until slightly thickened.
Stir in orange blossom water if using.

4. Finish the Cake

Spoon warm syrup over the warm cake for extra moisture and shine.
Let it absorb fully before slicing.

Notes

Cardamom should be fresh and fragrant for the best flavor.
Orange blossom water adds a traditional Persian aroma; use sparingly.
A cake improves in flavor after resting for a few hours.

Prep Time: PT15M
Cook Time: PT45M
Category: Desserts
Method: Baked
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 slice
Calories: 300 kcal
Sugar: 22g
Sodium: 190mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg