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.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cardamom
- 2 tbsp poppy seeds
- 3 large eggs
- ¾ cup vegetable oil
- ¾ cup fresh orange juice
- Zest of 2 oranges
- 1 tsp vanilla extract
Optional Orange Syrup (Traditional & Moistening)
- ½ cup fresh orange juice
- ⅓ cup sugar
- ½ tsp orange blossom water (optional)
Optional Garnish
- Powdered sugar
- Orange slices
- Crushed pistachios
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